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.
BLACK-EYED PEA JAMBALAYA - DEEP SOUTH HOPPIN' JOHN
Our Deep South version of the lowcountry favorite, Hoppin' John, this Black-eyed Pea Jambalaya contains bacon, ham, spicy smoked sausage, black-eyed peas and rice.
Provided by Deep South Dish
Categories Main Dish
Number Of Ingredients 18
Steps:
- Using kitchen shears, cut the bacon into the bottom of a cast iron Dutch oven and sauté until slightly browned.
- Add the onion, bell pepper and celery; sauté for about 5 minutes until soft.
- Add the garlic and cook another minute.
- Add the ham and sausage and cook another 3 minutes.
- Add the stock/broth and black-eyed peas; bring to a boil.
- Stir in the rice, jalapenos and green onion. Season with salt, pepper, and Cajun seasoning. Add the bay leaf and return to a boil, cover, reduce heat and simmer for 30 minutes.
- Remove from the heat and allow to sit covered for another 10 minutes before serving. Fluff with a fork.
- Serve with Chow Chow and pass hot sauce at the table, if desired.
HOPPIN' JOHN
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
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.
EMERIL'S HOPPIN' JOHN
From The Essence of Emeril....Hoppin' John is a New Year's Southern Tradition:Black-Eyed Peas for good luck, ham or ham hock for good health, and the greens for financial success! I have tried several different recipes for this and so far, this is my favorite! I sometimes add chopped spinach or collard greens even though this particular recipe doesn't call for them, and it's so delish that way too! Happy New Year!!
Provided by Meredith .F
Categories Stew
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
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 JAMBALAYA
This version of Hoppin' John uses black-eyed peas in the mix.Originally from an October 1980 Bon Apetit magazine featuring the recipes of Leon Soniat, who taught cooking classes in and around New Orleans and is the author of a cookbook, La Bouche Creole (Creole Taste).
Provided by Leslie in Texas
Categories One Dish Meal
Time 1h40m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in Dutch oven or other large pot over medium heat.
- Add onion,green pepper, parsley, and garlic and saute about 10 minutes.
- Add sausage, salt pork,peas and chicken broth and bring to a boil.
- Add rice and return to a boil.
- Reduce heat, cover tightly and simmer about 45 minutes; do not lift lid.
- Season with salt and pepper to taste and add green onions, mixing well.
- Let stand about 10 minutes before serving with hot sauce, if desired.
Nutrition Facts : Calories 805.3, Fat 54.7, SaturatedFat 18.9, Cholesterol 75.7, Sodium 1943.4, Carbohydrate 51.5, Fiber 3, Sugar 2.6, Protein 24.5
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