Hoppin John Stew Food

SOUTHERN HOPPIN' JOHN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.

HOPPIN' JOHN

Steps:

• In a small skillet, saute the peppers, onion, garlic powder and salt in butter for 4-5 minutes or until vegetables are tender. Stir in the peas and rice; heat through, stirring occasionally.

HOPPIN' JOHN STEW

Steps:

• Get black eyed peas ready the night before, or by the quick method the day of - see package. Or use frozen or canned black eyed peas - you will need about 2 cups total.
• Add oil to soup pot, heat and add onions and peppers. Saute until softened.
• Meanwhile, cut as much meat off the smoked port chop or ham bone as possible. Trim off fat. Set aside. If using boneless ham, just cut up.
• Add black eyed peas, rice, water or broth, bouillon powder/cubes, chili powder, can of tomatoes to pot. Add pork chop bone, if using meat with a bone.
• Bring to boil, reduce heat, simmer until beans are softened. About 1/2 hour.
• Remove pork bone, add reserved meat and spinach leaves. Cook until spinach leaves are wilted and meat is warm.
• NOTE: If using bacon or sausage as the meat, you can fry it first. Then remove from pot and set aside. Use the bacon or sausage fat to saute the onions and peppers instead of using oil, if desired.

HOPPIN' JOHN STEW WITH CHEDDAR CHEESE GRITS

Steps:

• Melt butter in a Dutch oven over medium heat; add ham and onions, and saute 3-5 minutes or until onion is tender. Stir in black eyed peas and next 3 ingredients. Cover, reduce heat to low, and cook, stirring occasionally, 15 minutes. Remove from heat, and stir in cilantro. Serve immediately over White Cheddar Cheese Grits.
• White Cheddar Cheese Grits:.
• Bring chicken broth and butter to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits, and return to boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until thickened. Stir in cheese until melted. Serve immediately.