Best Hoppin John Stew Recipes

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HEARTY HOPPIN' JOHN STEW



Hearty Hoppin' John Stew image

I couldn't find a Hoppin' John recipe I really cared for, so I threw this together to enjoy black-eyed peas for New Year's.

Provided by Melissa Conger

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h40m

Yield 4

Number Of Ingredients 12

½ pound bulk pork sausage
1 stalk celery, sliced
1 small onion, chopped
3 cloves garlic, minced
½ red bell pepper, diced
¾ cup brown and wild rice mix
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice
2 ⅓ cups chicken stock
1 tablespoon Cajun seasoning, or more to taste
salt to taste
freshly cracked black pepper to taste

Steps:

  • Cook and stir sausage in a large skillet over medium heat until meat is still slightly pink, about 8 minutes. Mix celery and onion into sausage; cook and stir until onion is translucent, about 5 more minutes. Stir garlic and red bell pepper into sausage mixture and cook until bell pepper is slightly soft, about 5 minutes.
  • Stir brown and wild rice mix, black-eyed peas, tomatoes with their juice, chicken stock, and Cajun seasoning into sausage and vegetables. Bring to a boil, reduce heat to low, and cover; simmer 45 minutes. Remove cover, raise heat to medium-low, and simmer until stew is thickened, about 15 minutes. Season with salt and cracked black pepper.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 39.2 g, Cholesterol 32.8 mg, Fat 13.8 g, Fiber 7.1 g, Protein 16.8 g, SaturatedFat 4.5 g, Sodium 1868.2 mg, Sugar 4.4 g

HOPPIN' JOHN STEW WITH CHEDDAR CHEESE GRITS



Hoppin' John Stew With Cheddar Cheese Grits image

Make and share this Hoppin' John Stew With Cheddar Cheese Grits recipe from Food.com.

Provided by KathyP53

Categories     Ham

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1 chopped cooked smoked ham
1 medium onion, chopped
2 (15 ounce) cans black-eyed peas, drained and rinsed
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1 cup frozen corn kernels
1 teaspoon sugar
1/4 cup chopped fresh cilantro
2 cups chicken broth
2 tablespoons butter
1/2 cup uncooked quick-cooking grits
1 cup shredded white cheddar cheese

Steps:

  • Melt butter in a Dutch oven over medium heat; add ham and onions, and saute 3-5 minutes or until onion is tender. Stir in black eyed peas and next 3 ingredients. Cover, reduce heat to low, and cook, stirring occasionally, 15 minutes. Remove from heat, and stir in cilantro. Serve immediately over White Cheddar Cheese Grits.
  • White Cheddar Cheese Grits:.
  • Bring chicken broth and butter to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits, and return to boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until thickened. Stir in cheese until melted. Serve immediately.

Nutrition Facts : Calories 579, Fat 22.4, SaturatedFat 13.1, Cholesterol 57.5, Sodium 1863.4, Carbohydrate 72.6, Fiber 9.6, Sugar 2.9, Protein 26.4

HOPPIN' JOHN STEW



Hoppin' John Stew image

Hoppin' John is a southern dish served on New Year's Day ususally accompanied by cornbread. According to custom, Black-eyed Peas represent "coins," greens represent money or "green backs", corn bread represents "gold," and tomatoes symbolize "health". This version is more of a soup or stew version since the greens are included and not served separately.

Provided by Carolyn Haas @Linky1

Categories     Bean Soups

Number Of Ingredients 13

1 cup(s) black eyed peas, sorted and rinsed
1 tablespoon(s) olive oil
1 medium onion, chopped
1/2 medium red or green bell pepper, chopped
1/2 - 1 pound(s) bone-in smoked pork chop (or similar: ham, pork hock, bacon, pork sausage, etc.)
1 can(s) diced tomatoes, with juice - about 14 oz can
4 teaspoon(s) chicken bouillon powder, or 4 cubes, or 1 qt. chicken broth
4 cup(s) water, skip if using chicken broth
3/4-1 cup(s) rice
1 teaspoon(s) chili powder
2-3 cup(s) torn spinach leaves
1 tablespoon(s) red wine vinegar, optional
salt and pepper, to taste

Steps:

  • Get black eyed peas ready the night before, or by the quick method the day of - see package. Or use frozen or canned black eyed peas - you will need about 2 cups total.
  • Add oil to soup pot, heat and add onions and peppers. Saute until softened.
  • Meanwhile, cut as much meat off the smoked port chop or ham bone as possible. Trim off fat. Set aside. If using boneless ham, just cut up.
  • Add black eyed peas, rice, water or broth, bouillon powder/cubes, chili powder, can of tomatoes to pot. Add pork chop bone, if using meat with a bone.
  • Bring to boil, reduce heat, simmer until beans are softened. About 1/2 hour.
  • Remove pork bone, add reserved meat and spinach leaves. Cook until spinach leaves are wilted and meat is warm.
  • NOTE: If using bacon or sausage as the meat, you can fry it first. Then remove from pot and set aside. Use the bacon or sausage fat to saute the onions and peppers instead of using oil, if desired.

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