Mimis Hoppin John With Pork Jowl Food

HOPPIN' JOHN

Steps:

• Thinly slice 3 scallions. Heat 2 tablespoons butter in a large skillet; add the scallion whites, 2 ounces diced smoked ham, 1 diced celery stalk, 1/2 diced green bell pepper, and salt; cook, stirring, 6 minutes. Add 2 minced garlic cloves and a pinch of cayenne; cook 1 minute. Add 10 ounces thawed frozen black-eyed peas and 1 cup chicken broth; simmer 8 minutes. Stir in the scallion greens. Serve over rice if using.

HOPPIN JOHN

Steps:

• Sauté sausage to brown, then drain.
• In a large pot combine sausage, rice, butter, onion, salt, pepper and peas. Add the water; cook until rice is tender.

HOPPIN' JOHN WITH SAUSAGE

Steps:

• While rice is cooking, sautee onion and garlic with cajun seasoning in olive oil.
• Add sausage and brown.
• Add remaining ingredients and bring to boil. Reduce to simmer.
• Add rice when done and stir to combine.

MIMI'S HOPPIN' JOHN WITH PORK JOWL

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Place pork jowl into a large soup pot over medium-high heat and cook until fat has rendered. Add onion and garlic and cook until onion is soft and pork has slightly browned, 5 to 7 minutes.
• Add chicken stock and drained black-eyed peas to the soup pot. Add diced ham and stir. Bring to a boil and reduce to a simmer. Simmer, covered, until beans are completely tender, 1 1/2 hours.
• Remove pork jowl from soup using a slotted spoon and discard. Mix cooked rice into the soup. Simmer, covered, 30 minutes more. Season with salt.

MIMI'S HOPPIN' JOHN WITH PORK JOWL

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
• Place pork jowl into a large soup pot over medium-high heat and cook until fat has rendered. Add onion and garlic and cook until onion is soft and pork has slightly browned, 5 to 7 minutes.
• Add chicken stock and drained black-eyed peas to the soup pot. Add diced ham and stir. Bring to a boil and reduce to a simmer. Simmer, covered, until beans are completely tender, 1 1/2 hours.
• Remove pork jowl from soup using a slotted spoon and discard. Mix cooked rice into the soup. Simmer, covered, 30 minutes more. Season with salt.

HOPPIN' JOHN

Steps:

• Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, ham hock, and onion, uncovered, until tender but not mushy - about 1 1/2 hours - or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.
• Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.

HOPPIN' JOHN

Steps:

• Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
• Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.
• Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin' John, and add shredded jowl. Serve.