AUTHENTIC HOPPIN' JOHN RECIPE
A classic black eyed peas recipe, sometimes called Carolina Peas and Rice, cooked with bacon, sausage, and veggies, and served over fluffy rice!
Provided by Sommer Collier
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 13
Steps:
- Set a medium sauce pot over high heat. Add the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy. *See package instructions.
- Set a large sauté pan over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges. Stir regularly.
- Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.
- Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning. Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.)
- Taste, then season with salt and pepper if needed.
- Serve warm over rice with a sprinkling of green onions, and hot sauce on the side.
Nutrition Facts : ServingSize 1.25 cups, Calories 581 kcal, Carbohydrate 88 g, Protein 27 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 428 mg, Fiber 15 g, Sugar 12 g
HOPPIN' JOHN
Steps:
- Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
HOPPIN' JOHN RECIPE
Steps:
- In a 5-quart Dutch oven, combine ham hock, bay leaves, and quartered onion, and top with 3 quarts of water. Set over high heat, bring to a boil, then cook at a boil for 5 minutes. Reduce heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until the ham hock is fork-tender, about 3 hours; top up with boiling water as needed to keep the ham hock covered. Discard bay leaves. Transfer ham hock and onion to a heatproof plate or bowl to cool. Measure 2 quarts (1.9L) broth and return it to the Dutch oven; save any remaining broth for another use.
- Pull ham hock meat and skin from the bones. Roughly chop up any larger pieces, then return meat, skin, and bones along with the onion to the pot.
- Drain field peas from soaking water, rinse, and add to the pot.
- Add salt, pepper, garlic powder, and onion powder. Set over high heat and return to a boil. Lower heat to maintain a gentle boil, cover with the lid slightly ajar, and cook until peas are al dente, about 45 minutes. About 15 minutes before peas are al dente, preheat oven to 350°F (175°C). Add parboiled rice to pot, stir to combine, then return to a full boil over high heat and cook for 1 minute, then turn off heat.
- Stir the pot well to incorporate the ingredients, cover fully with lid, and cook in oven for 30 minutes. Remove from the oven and let rest, covered, for 5 minutes.
- Fluff with a fork, and serve right away.
Nutrition Facts : Calories 264 kcal, Carbohydrate 20 g, Cholesterol 64 mg, Fiber 3 g, Protein 22 g, SaturatedFat 3 g, Sodium 642 mg, Sugar 2 g, Fat 10 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
SUNDAY SUPPER-HOPPIN' JOHN FOR 100
Served on the 5th Friday of November at The River Pantry for 300 folks. Below quanity X 3! Later served, December 9th at the 3rd monthly Community SUNDAY SUPPER at Warner Park Community Recreation Center WPCRC. Adapted from the original receipe #249709 by "Seasoned Cook" of NC.
Provided by MadCity Dale
Categories One Dish Meal
Time 2h15m
Yield 100 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken, brown, drain and shred.
- Place chicken in a large saucepan along with all other ingredients EXCEPT black-eyed peas.
- Bring to a boil and let simmer about 25 minutes until rice is done.
- Add drained black eye peas and cook 15 more minutes.
- Serve with your favorite cornbread. Warmed leftovers are delicious!
- 105 ounce cans=#10 can; 16 cups=1 gallon: 16 ounces=1 pound.
Nutrition Facts : Calories 272.9, Fat 5.8, SaturatedFat 1.6, Cholesterol 57.9, Sodium 721.7, Carbohydrate 29.6, Fiber 4.9, Sugar 5.1, Protein 24.9
QUICK HOPPIN' JOHN SOUP
This is a modification of my father's hoppin' john recipe. The only difference between his and mine is the use of tomatoes. It's a great recipe for the holidays (New Year's) or any time during winter months. There are many versions of this recipe here, but this one is quick so you can throw it together after a long day at work for the whole family to enjoy!
Provided by ThoHug
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Crumble sausage into a skillet over medium heat and cook until evenly brown.
- In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 29.8 g, Cholesterol 34.9 mg, Fat 13.2 g, Fiber 5.2 g, Protein 16.1 g, SaturatedFat 4.4 g, Sodium 1450.8 mg, Sugar 3.4 g
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
Hoppin John is typically a one-pot dish, but I like cooking the peas separately because it prevents the dish from getting soggy. Traditional Gullah Hoppin John is meant to be fluffy airy. In my version, you still get the flavor without sacrificing the texture.
Provided by Food Network
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 3 cups water). Add a pinch of salt and the smoked turkey and bring to a boil. Reduce to a simmer and cook, covered, over medium heat until tender, about 2 hours.
- Melt the butter in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook, 1 minute more. Add the rice and stir until toasted, about 5 minutes.
- Add 3 cups of water and 1 cup of the cooking liquid from the peas, check for seasoning and bring to a boil. Reduce to a simmer and cook, covered, over medium-low heat until all the liquid is absorbed and the rice is tender and cooked through, about 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas. Cover and cook 10 minutes more. Transfer to a serving bowl and top with the scallions before serving.
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- Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
- Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.
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