HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS
I have heard all my life that one should eat black eyed peas on New Year's Day for good luck throughout the new year. It wasn't until I was in my early twenties that my father changed the dish from black eyed peas to Hoppin' John as our traditional New Year's Day good luck meal. It's simple, po' foke's food, and I love it any time of the year. In the directions, I will include substitutions to make this dish vegetarian/vegan. Some history of the dish can be found here --http://members.aol.com/RSRICHMOND/hoppingjohn.html -- It would seem most people cook the rice and peas seperately, and then combine the two to serve. That's how my dad does it. I wanted to cook the flavor of the black eyed peas into the rice. So, this recipe strays a little from the norm, in that I cook the rice with the peas already in the pan.
Provided by ATM 67
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
- Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
- Bring to a boil and then reduce heat to medium.
- When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the rice, remove the pan from the heat and cover.
- Wait at least twenty minutes, WITHOUT PEEKING!
- Don't do it. You'll loose precious heat and steam.
- Serve with bread of your choice, or with the veggies of your choice and plenty of hot sauce. Of course, the variety of hot sauce you choose will depend on your tolerance for heat. If you would like, this could be served as a side dish, as well.
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
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
HOPPIN' JOHN (BLACK-EYED PEAS WITH KIELBASA)
Categories Bean Herb Onion Pork High Fiber New Year's Day New Year's Eve Winter Gourmet
Yield Serves 4
Number Of Ingredients 11
Steps:
- Quick-soak black-eyed peas.
- Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces. Chop onion and mince garlic. Cut celery crosswise into 1/2-inch-thick slices. Wearing rubber gloves, seed and mince jalapeño.
- In a 3-quart heavy kettle cook kielbasa, onion, garlic, celery, jalapeño, and bay leaf in oil over moderate heat, stirring, until onion is softened. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender. Discard bay leaf and stir in coriander and salt and pepper to taste.
- Serve Hoppin' John spooned over rice.
VEGAN HOPPIN' JOHN
I combined a few recipes that I found on Google for this vegan black-eyed pea dish. The result was wonderful! Garnishes: sliced green onions, shredded soy cheese, and hot pepper sauce.
Provided by RachelRayfan13
Time 2h55m
Yield 4
Number Of Ingredients 18
Steps:
- Bring water and beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
- Place black-eyed peas, water, oregano, thyme, and bay leaf in a large pot; bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add rice, cover, and simmer until the black-eyed peas and rice are tender, 30 to 40 minutes.
- Meanwhile, heat olive oil in a nonstick skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Add celery, bell peppers, and jalapeno; saute for an additional 5 minutes. Add garlic and saute for 2 minutes more.
- When the black-eyed peas are tender, add the sauteed vegetable mixture, tomatoes, parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside to allow the flavors to blend, 5 to 10 minutes. Taste and adjust seasonings, if needed.
Nutrition Facts : Calories 372.9 calories, Carbohydrate 62.7 g, Fat 6.8 g, Fiber 9.5 g, Protein 17 g, SaturatedFat 1.1 g, Sodium 408.4 mg, Sugar 9.5 g
HOPPIN' JOHN SOUP (BLACK-EYED PEAS AND RICE)
Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread.
Provided by littleturtle
Categories Clear Soup
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
- Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
- Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
- Add the water and bring to a boil.
- Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
- In a seperate pot, cook rice according to package directions.
- Fry bacon, then add the celery and saute until it's clear.
- When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
- Bring to a boil, and taste for seasoning.
- At this point it isn't necessary to continue cooking, but you can cook longer if desired.
- Serve with cornbread.
Nutrition Facts : Calories 492.2, Fat 19.1, SaturatedFat 6, Cholesterol 26.1, Sodium 1988.8, Carbohydrate 57.5, Fiber 7.2, Sugar 12, Protein 23.3
VEGETARIAN HOPPIN' JOHN
Both of my daughters are vegetarians. I developed this simple recipe for them to let them enjoy Hoppin' John. It can be used as a base for additional ingredients according to personal preference. This recipe was submitted to the Harvard College Dining Services and was selected as a vegetarian option for the student dining halls.
Provided by plasticmsg
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes. Stir rice, black-eyed peas, and Cajun seasoning into onion, cover the pot with a lid, and cook until flavors blend, about 10 minutes.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 49.4 g, Fat 5.7 g, Fiber 6.1 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 652.9 mg, Sugar 2.9 g
FANCY HOPPIN' JOHN
Hoppin' John or black eyed peas with rice is said to bring good luck in the new year. I've simplified one of Bobby Flay's recipes which uses left over champagne for a delicious white sauce & shrimp to give it a little variety.
Provided by katepate
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook the chopped bacon over medium heat until golden brown and crisp. Remove with a slotted spoon & reserve the bacon fat.
- In a medium pot pour the rinsed black eyed peas and 2-3 tbsps. of the bacon grease. Add a 1/4 tsp salt, 1 tsp dried thyme, a little water (just to cover the beans) and keep over low heat. The beans are cooked so this is mostly to give them a little flavor. Most of the water would evaporate by the time you're ready to use them.
- In a large sauce pan or a wok heat 2 tablespoons of the bacon grease over medium high heat and cook the onions until soft. (Using olive oil will make a healthier version.) Add the garlic and cook for 30 seconds just to release the flavor without burning it. Stir in the rice and cook for about 2 minutes or until it looks translucent. Add in 1 cup of the champagne or wine and cook until completely reduced. Add 2 cups of the broth and let it cook over medium heat until evaporated. Add the last cup of broth. When the liquid is gone your rice should be cooked. If you want to use more rice just use the ratio of 1:3 rice to broth.
- When it's done set to the side and sprinkle the green onions.
- In a sauté pan add 3 tablespoons of the bacon grease and add the shrimp in an even layer, salt & pepper. Cook until nicely pink & no longer translucent. Add those on top of the risotto.
- Place the 2 cups champagne, shallots, vinegar & pepper in a medium saucepan and bring to a boil over high heat. Let cook until liquid is reduced to 1/4 cup. Begin whisking in the butter a few pieces at a time and continue whisking until the sauce is emulsified. Season with salt.
- Pour the black eyed peas over the risotto, pour the white sauce, top with the bacon bits & parsley.
Nutrition Facts : Calories 714.9, Fat 34.7, SaturatedFat 15.9, Cholesterol 137.8, Sodium 1468.1, Carbohydrate 54.6, Fiber 6, Sugar 2.4, Protein 24.7
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- Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
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