HOPPIN' JOHN
Steps:
- Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.
- Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
- After 30 minutes, check the liquid level; if it's too soupy, cook with the lid off for another 15 minutes or so. If it's too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.
- Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.
- Variations: Add red bell pepper, canned diced tomatoes, diced jalapenos, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. You can also use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won't need to cook as long.
EASY HOPPIN' JOHN
An easy week night dinner that my kids love. Have it with a nice salad, and dinner is done. The red pepper should be adjusted to fit your family's taste.
Provided by DONIGL
Categories Soups, Stews and Chili Recipes Stews Beef
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Place the sausage and onion into a large saucepan over medium heat, and cook and stir until the sausage begins to brown, about 10 minutes. Stir in the black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in the rice, cover, and cook, stirring occasionally, until the rice is tender, 20 to 25 minutes.
Nutrition Facts : Calories 405.8 calories, Carbohydrate 44.8 g, Cholesterol 39.3 mg, Fat 16.7 g, Fiber 5.9 g, Protein 18.4 g, SaturatedFat 6.9 g, Sodium 1152.7 mg, Sugar 0.6 g
HOPPIN' JOHN
Made with black-eyed peas and smoked ham, this southern staple is served on New Year's day for luck.
Provided by By Stacey Little
Categories Entree
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
- Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
- Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
- Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.
Nutrition Facts : Calories 390, Carbohydrate 71 g, Cholesterol 5 mg, Fat 1/2, Fiber 11 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 8 g, TransFat 0 g
HOPPIN' JOHN (BLACK-EYED PEAS WITH KIELBASA)
Categories Bean Herb Onion Pork High Fiber New Year's Day New Year's Eve Winter Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- Quick-soak black-eyed peas.
- Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces. Chop onion and mince garlic. Cut celery crosswise into 1/2-inch-thick slices. Wearing rubber gloves, seed and mince jalapeño.
- In a 3-quart heavy kettle cook kielbasa, onion, garlic, celery, jalapeño, and bay leaf in oil over moderate heat, stirring, until onion is softened. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender. Discard bay leaf and stir in coriander and salt and pepper to taste.
- Serve Hoppin' John spooned over rice.
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