Best Crooks Corner Hoppin John Recipes

SOUTHERN HOPPIN' JOHN

Southern Hoppin' John image

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

Ingredients

1/2 pound sliced bacon, cut into 1-inch pieces
1 small green or sweet red pepper, chopped
2 celery ribs, chopped
6 green onions, sliced
1 cup uncooked long-grain rice
2 cups water
1/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 can (15 ounces) black-eyed peas, rinsed and drained

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.

CROOK'S CORNER HOPPIN' JOHN

Crook's Corner Hoppin' John image

"Everything I do is as authentic as possible, but with my own refinements," the chef Bill Neal of Crook's Corner in Chapel Hill, N.C., told Craig Claiborne in 1985. "I try to make a personal statement." An example was his hoppin' John. A typical version of the time consisted basically of cooked peas - black-eyed or crowder - served on a bed of rice; the usual seasonings were only salt, pepper and perhaps a little salt pork. Mr. Neal seasoned his peas with garlic, thyme and bay leaf, and added a garnish of cubed tomatoes, chopped scallions and grated cheese.

Provided by Craig Claiborne

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/8 pound streaky bacon or salt pork, cut into small cubes, about 1/2 cup
1/3 cup carrots cut into very small cubes
1/2 cup finely diced celery
2/3 cup finely diced onions
10 ounces fresh or frozen black-eyed peas
1 whole clove garlic
2 3/4 cups water, approximately
6 sprigs fresh thyme
1 bay leaf
Salt to taste, if desired
1/4 teaspoon dried hot red pepper flakes
1 cup rice
2 tablespoons butter
1 red ripe tomato, about 1/4 pound, cored
1/4 pound sharp Cheddar cheese, finely grated
1 cup finely chopped scallions, including green part

Steps:

Put the bacon or salt pork in a saucepan and cook, stirring often, until all the cubes are crisp. Add the carrots, celery and onions and cook, stirring, about 1 minute.
Add peas, garlic, about 1 1/4 cups water or to barely cover, thyme, bay leaf, salt and pepper flakes. Bring to boil and let simmer, uncovered, 30 to 40 minutes, until tender but not mushy. Remove from heat.
Put the rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to boil and let simmer 17 minutes. Stir in the butter.
Cut unpeeled tomato into 1/4-inch cubes; there should be about 1 cup.
Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid, over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately.