Lowcountry Hoppin John Recipes
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
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.
LOWCOUNTRY HOPPIN' JOHN
Number Of Ingredients 18
Steps:
- Soak peas in pot of water in fridge overnight
- Bring stock to simmer in small pot. drain peas and add to stock along with all of the remaining ingredients for peas (first 9). Cook peas, partially covered over low heat until soft (~1hr). season to taste with salt. can be cooked ahead.
- Drain peas and reserve cooking liquid. Measure 1 c. peas and 2 c. liquid for gravy. return remaining peas and liquid to pot to keep warm.
- bring water, salt, and cayenne pepper to boil in large sauce pan over medium-high heat. reduce to medium, add rice, stir once and bring to simmer. simmer gently, uncovered, stirring occasionally until the rice is al dente (~15min)
- Drain rice in a sieve and rinse w/ cold water. spread the rice on a rimmed baking sheet. dry the rice in the oven, stirring occasionally for 10 min. scatter the butter evenly over the rice and continue to dry it, stirring every few minutes, for ~5min. all excess moisture should have evaporated and the grains should be dry
- FOR RICE: preheat oven to 300
- FOR GRAVY: put 1 cup peas, 2 cups liquid and butter into blender and blend until smooth. add vinegar to taste.
- use slotted spoon to transfer the peas to a large serving bowl. add rice and carefully toss. pour gravy over them, sprinkle with scallions.
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
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.
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