Hoppin John Recipes

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SOUTHERN HOPPIN' JOHN

This is a quick and easy side dish that will become a favorite of your family.-Anne Creech, Kinston, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 13



Southern Hoppin' John image

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.

Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 448mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.

1/2 pound sliced bacon, cut into 1-inch pieces
1 small green or sweet red pepper, chopped
2 celery ribs, chopped
6 green onions, sliced
1 cup uncooked long-grain rice
2 cups water
1/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 can (15 ounces) black-eyed peas, rinsed and drained

HOPPIN' JOHN

I eat this dish every New Year's day, it's supposed to bring you luck, and so far my life's been pretty good. It's also good anytime you need a hearty homey meal!

Provided by Daisy

Categories     Meat and Poultry Recipes     Pork

Time 2h15m

Yield 6

Number Of Ingredients 8



Hoppin' John image

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

Nutrition Facts : Calories 474.9 calories, Carbohydrate 64.1 g, Cholesterol 60.9 mg, Fat 9.3 g, Fiber 5.4 g, Protein 33.6 g, SaturatedFat 4.9 g, Sodium 618.5 mg, Sugar 4.5 g

1 ½ cups dry black-eyed peas
1 pound ham hocks
1 onion, chopped
½ teaspoon crushed red pepper flakes
salt and pepper to taste
4 cups water
1 ½ cups long-grain white rice
1 cup shredded smoked Cheddar cheese

HOPPIN JOHN

Provided by Kardea Brown

Categories     side-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 10



Hoppin John image

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 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat.
  • Melt the butter and oil 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 to the pot and stir until toasted, about 5 minutes.
  • Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.

2 cups dried black-eyed peas, rinsed
1 small piece smoked turkey or ham hock
Kosher salt and freshly cracked black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 medium onion, diced into 1/2-inch pieces
1 small red bell pepper, diced into 1/2-inch pieces
2 cloves garlic, minced
2 cups uncooked long-grain white rice
2 scallions, sliced

HOPPIN' JOHN

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 10 servings

Number Of Ingredients 13



Hoppin' John image

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.

3 tablespoons finely chopped green onion
3 cups steamed white rice
1 tablespoon olive oil
1 large ham hock
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon chopped garlic
1 pound black-eyed peas, soaked overnight and rinsed
1 quart chicken stock
Bay leaf
1 teaspoon dry thyme leaves
Salt, black pepper, and cayenne

HOPPIN' JOHN

In the southern United States, eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Collard greens, mustard greens, turnip greens, chard, kale, cabbage etc. along with this dish are supposed to also add to the wealth since they are the color of money. I had leftover ham and a bag of black eyed peas. Combined recipe on bag with Betty Crocker and tweaked a bit.

Provided by Linky

Categories     Beans

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6



Hoppin' John image

Steps:

  • Prepare black eyed peas overnight or quick method. (I boiled for 5 min, brought to boil and simmered for one hour.).
  • Dice ham and remove as much fat as possible.
  • Chop onion.
  • Combine onion and ham in dutch oven, stir over medium heat until onions start to wilt.
  • Add chili powder.
  • Add cooked beans with any remaining cooking liquid.
  • Add water so that there is about a total of one cup liquid.
  • Add rice.
  • Cover, simmer for 10 minutes.
  • Add salt and pepper if needed.

1 cup ham, diced
1 cup onion, chopped
1 cup black-eyed peas, picked over and rinsed
1 cup rice, cooked
1/2 teaspoon chili powder
salt and pepper

HOPPIN' JOHN

Throughout the South this humble dish of "peas" and rice is eaten on New Year's Day for good luck, with a plate of greens, cooked with a hog jowl and plenty of corn bread to sop up the pot likker. In Charleston and the surrounding Lowcountry, cowpeas - dried local field peas - are traditional.

Provided by John Martin Taylor

Categories     Bean     Pork     Rice     New Year's Day     Spring

Yield Makes 6 servings

Number Of Ingredients 6



Hoppin' John image

Steps:

  • Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, ham hock, and onion, uncovered, until tender but not mushy - about 1 1/2 hours - or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer over low heat for about 20 minutes, never lifting the lid.
  • Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.

1 cup small dried beans such as cowpeas or black-eyes
5 to 6 cups water
1 dried hot pepper (optional)
1 smoked ham hock
1 medium onion, chopped (about 3/4 cup)
1 cup long-grain white rice

HOPPIN' JOHN RECIPE

Try a Healthy Living version of a Southern favorite with our Hoppin' John Recipe. Perfect for New Year's Day or any day, our Hoppin' John Recipe is tasty!

Provided by My Food and Family

Categories     Beans

Time 30m

Yield 8 servings, about 1-1/4 cups each

Number Of Ingredients 8



Hoppin' John Recipe image

Steps:

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

Nutrition Facts : Calories 310, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g

3 cans (15-1/2 oz. each) black-eyed peas, rinsed
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
1 pkg. (13 oz.) OSCAR MAYER Natural Uncured Turkey Sausage, thinly sliced
2 cups chopped onions
1 cup water
1 tsp. crushed red pepper
1/2 tsp. ground red pepper (cayenne)
2-1/2 cups instant white rice, uncooked

HOPPIN' JOHN

Provided by James Villas

Categories     Bean     Rice     Tomato     Vegetable     Side     New Year's Day     Bacon     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10



Hoppin' John image

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.

1/4 pound slab bacon, cut into 1/4-inch cubes
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
2 pounds black-eyed peas (fresh or frozen)
Salt and freshly ground black pepper to taste
Red pepper flakes to taste
3 cups water
Hot cooked rice
3 large ripe tomatoes, chopped or stewed

HOPPIN' JOHN

This simple dish is a New Year's Day tradition in our home, as it is in many homes across the southern part of the United States, and the recipe is based on one that was published in a local newspaper many years ago. We like ours doused with hot sauce and served with cornbread. Prep time does not include overnight soaking of peas.

Provided by GaylaJ

Categories     Rice

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8



Hoppin' John image

Steps:

  • Soak peas overnight with water to cover by 2 inches. Drain and set aside.
  • In large Dutch oven, saute' onion and garlic in oil until onion is transparent. Add peas, oregano, chicken stock, and pork.
  • Bring to a boil; lower heat, cover and cook slowly until peas are tender, about 30-40 minutes (I usually cook mine about an hour), adding additional liquid if needed.
  • Remove shanks/hocks, setting aside until cool enough to handle; pick meat from bones and add it back to the peas (discard skin, fat, and bones). Add salt to taste.
  • Serve over rice.

Nutrition Facts : Calories 350.3, Fat 4.2, SaturatedFat 0.8, Cholesterol 3, Sodium 149.7, Carbohydrate 63.1, Fiber 4.6, Sugar 4.7, Protein 14.6

1 lb dried black-eyed peas
2 tablespoons vegetable oil
1 large onion, peeled and finely chopped
2 -3 large garlic cloves, minced
1 teaspoon oregano
5 cups chicken stock
1 -2 lb smoked pork shanks or 1 -2 lb smoked ham hock
8 cups hot cooked rice

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