Southern Style Black Eyed Peas And Rice Hopping John Food
SOUTHERN HOPPIN' JOHN
This is a quick and easy side dish that will become a favorite of your family.-Anne Creech, Kinston, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 448mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.
HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS
I have heard all my life that one should eat black eyed peas on New Year's Day for good luck throughout the new year. It wasn't until I was in my early twenties that my father changed the dish from black eyed peas to Hoppin' John as our traditional New Year's Day good luck meal. It's simple, po' foke's food, and I love it any time of the year. In the directions, I will include substitutions to make this dish vegetarian/vegan. Some history of the dish can be found here --http://members.aol.com/RSRICHMOND/hoppingjohn.html -- It would seem most people cook the rice and peas seperately, and then combine the two to serve. That's how my dad does it. I wanted to cook the flavor of the black eyed peas into the rice. So, this recipe strays a little from the norm, in that I cook the rice with the peas already in the pan.
Provided by ATM 67
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
- Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
- Bring to a boil and then reduce heat to medium.
- When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the rice, remove the pan from the heat and cover.
- Wait at least twenty minutes, WITHOUT PEEKING!
- Don't do it. You'll loose precious heat and steam.
- Serve with bread of your choice, or with the veggies of your choice and plenty of hot sauce. Of course, the variety of hot sauce you choose will depend on your tolerance for heat. If you would like, this could be served as a side dish, as well.
SOUTHERN STYLE BLACK-EYED PEAS & RICE
A variation on a southern specialty called Hopping John. Serve as a side. Great for BBQ season. From Land-O-Lake Cookbook.
Provided by daisygrl64
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- have cooked black-eyed peas and rice ready.
- in 2 qt saucepan melt butter, stir in spinach and bacon, cook over med heat stirring occasionally until spinach is tender.
- stir in black-eyed peas, rice and remaining ingredients (except cheddar cheese).
- continue cooking stirring occasionally until heated through.
- just before serving stir in cheddar cheese.
- *10 oz pkg frozen chopped spinach, thawed and drained can be substituted for 4 cups fresh spinach.
Nutrition Facts : Calories 598.3, Fat 32.9, SaturatedFat 17.4, Cholesterol 77.8, Sodium 1167.5, Carbohydrate 55, Fiber 5.2, Sugar 0.4, Protein 20.6
HOPPIN' JOHN SOUP (BLACK-EYED PEAS AND RICE)
Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread.
Provided by littleturtle
Categories Clear Soup
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
- Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
- Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
- Add the water and bring to a boil.
- Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
- In a seperate pot, cook rice according to package directions.
- Fry bacon, then add the celery and saute until it's clear.
- When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
- Bring to a boil, and taste for seasoning.
- At this point it isn't necessary to continue cooking, but you can cook longer if desired.
- Serve with cornbread.
Nutrition Facts : Calories 492.2, Fat 19.1, SaturatedFat 6, Cholesterol 26.1, Sodium 1988.8, Carbohydrate 57.5, Fiber 7.2, Sugar 12, Protein 23.3
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- Soak the beans overnight per the package directions. In the morning, rinse and drain the beans and add them into a large stock pot.
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- To cook the rice: Combine the rice and 2 cups of water in a small pot. Cover, bring to a boil over high heat. Reduce to low and simmer until tender, 20-25 minutes. Turn the heat off and keep covered. Before serving, fluff with a fork.
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