Best Skillet Hopping John Recipes

SKILLET HOPPING JOHN

Steps:

• Saute onion and garlic in butter until onion is tender.
• Stir in black-eyed peas, chicken bouillon, rice, salt, and 1/2 teaspoon crushed red pepper.
• Bring mixture to a boil; cover and simmer 20 minutes or until liquid is absorbed and rice is tender.
• Serve with additional crushed red pepper.

SOUTHERN HOPPIN' JOHN

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.

HOPPIN' JOHN

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.

HOPPIN' JOHN

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.