Best Hoppin John Stew With Cheddar Cheese Grits Recipes

Hoppin' John Stew With Cheddar Cheese Grits image

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 image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 10

1 strip bacon, cut crosswise into 1/4-inch pieces
1 small onion, diced
1 large celery stalk, diced
1/2 green bell pepper, ribs and seeds removed, diced
1/2 teaspoon dried thyme
1 can (14.5 ounces) reduced-sodium chicken broth
2 cans (15 ounces each) black-eyed peas, drained and rinsed
3 tablespoons chopped fresh parsley
Coarse salt and ground pepper
4 cups cooked white rice

Steps:

In a large saucepan over medium heat, cook bacon until crisp, 3 to 5 minutes. Add onion, celery, bell pepper, and thyme; cook until onion is translucent, 3 to 5 minutes.
Add broth, peas, and 1 cup water. Bring to a boil; reduce heat. Simmer until thickened, about 40 minutes. Stir in parsley; season with salt and pepper. Serve over rice.