Barleyhoppinjohn Recipes

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.

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.

Steps:

• Bring all ingredients except rice to boil in Dutch oven, stirring occasionally.
• Stir in rice; cover. Simmer 10 min. or until tender.

Steps:

• In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
• Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

Steps:

• Melt butter in a large Dutch oven over medium heat. Add onion and garlic and saute until tender, 2 to 5 minutes. Add cheese and cook over low heat until melted, about 5 minutes. Stir in black-eyed peas and jalapenos until thoroughly heated, about 5 minutes.

Steps:

• In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.

Steps:

• Pick over the black-eyed peas to remove dirt and stones. Soak them in water to cover at least 4 hours or overnight. Fry the salt pork in a large heavy casserole to render the fat. When the salt pork is crisp, add the black-eyed peas and the quart of water, the thyme, salt, and pepper, cover, and cook over low heat for 40 minutes. Adjust the seasonings and continue to cook until the peas are tender. Add the rice, cover with the 3 cups hot water, and simmer over low heat until all of the liquid has been absorbed and the rice is tender. Serve hot.
• On New Year's Day, in some families, a dime is placed in the Hoppin' John to ensure special good luck throughout the year for the person who gets it. However, the thought of cracking a tooth makes me think that this may not be the best idea. Try it if you wish.

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.

Steps:

• Cook rice according to directions.
• Substitute the chicken broth for the water content.
• In a large saucepan, fry bacon, then add the onions and celery cooking them until they are clear.
• Stir in the rice, black-eyed peas, barbecue sauce, Tabasco, meat or seafood, or combination and of course your seasoning-- salt and pepper.
• I have also found If you like it just a little kicked up-- I like to increase the Tabasco.
• Serve this dish immediately.
• If you make it ahead, bake in a covered baking dish at 325* for 45 minute.
• if ingredients are at room temperature; and 55-60 if they are refrigerated.
• **Depending on preparation is how long it will take**.

Steps:

• Brown beef strips in lard or oil; sprinkle with next three ingredients.
• Add 1 1/2 cups water; cover tightly and cook slowly 30 minutes.
• Remove meat and set aside; add rice, celery and onion to pan liquid.
• Return meat to pan and add peas and tomatoes.
• Cover tightly and continue cooking slowly until rice and meat are done, adding additional water if needed to prevent scorching, about 45 minutes.