Hoppin John Recipe

Hoppin’ John

Ree Drummond loves to whip up her Hoppin’ John recipe on New Year’s Day. Try the classic Southern stew, which is made with black-eyed peas, ham, and more.

Prep: 6h

Total: 7h

Yield: 10 serving(s)

Ingredients:

• 4 tbsp. butter
• 1 whole large onion, diced
• 4 cloves garlic, minced
• 1 whole green bell pepper, diced
• 2 stalks celery, diced
• 4 c. soaked black-eyed peas
• 5 c. low-sodium chicken broth
• 1 whole ham hock
• Kosher salt and pepper, to taste
• Cayenne pepper, to taste
• 2 tbsp. white vinegar
• White or brown rice, for serving

Instruction:

1. Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.
2. Heat butter in a large pot over medium-high heat. Add onion, garlic, green pepper, and celery and stir. Cook for 3 to 4 minutes. Stir in soaked beans, then add chicken broth and ham hock as well as salt, pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes.
3. After 30 minutes, check the liquid level; if it’s too soupy, cook with the lid off for another 15 minutes or so. If it’s too thick, splash in a little more broth. Stir in vinegar, then taste for seasonings. Add more spice if needed.
4. Serve over white or brown rice, making sure to get plenty of the cooking liquid spooned over the top. Or, you may mix the bean mixture with the rice before serving.
5. Variations: Add red bell pepper, canned diced tomatoes, diced jalapeños, diced ham (instead of ham hocks), or sliced bacon (instead of ham hocks). Stir in torn-up kale when 5 minutes of cooking time remain. You can also use canned, drained black-eyed peas if preferred. Just use diced ham instead of ham hock and a little less broth, as peas won’t need to cook as long.

Authentic Hoppin’ John Recipe

A classic black eyed peas recipe, sometimes called Carolina Peas and Rice, cooked with bacon, sausage, and veggies, and served over fluffy rice!

Prep: 10min

Total: 60min

Serving Size: 1.25 cups

Nutrition Facts: servingSize 1.25 cups, calories 581 kcal, Carbohydrate 88 g, Protein 27 g, Fat 13 g, Saturated Fat 4 g, Cholesterol 27 mg, Sodium 428 mg, Fiber 15 g, Sugar 12 g

Ingredients:

• ¼ pound thick-cut bacon, (chopped)
• 2 andouille sausage links, (halved and slice thin)
• 1 small sweet onion, (peeled and chopped)
• 2 celery stalks, (chopped)
• 1 bell pepper, (seeded and chopped (any color))
• 1 jalapeno or serrano pepper, (seeded and diced)
• 2-3 cloves garlic, (minced)
• 1 ½ – 2 pounds frozen black eyed peas, (or field peas)
• 32 ounce chicken stock
• 1 tablespoon fresh thyme leaves
• 1 tablespoon cajun seasoning
• ½ cup chopped green onions
• 2 cups long grain rice, (rinsed well (or Carolina Gold rice))

Instruction:

1. Set a medium sauce pot over high heat. Add the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy. *See package instructions.
2. Set a large sauté pan over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges. Stir regularly.
3. Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.
4. Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning. Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.)
5. Taste, then season with salt and pepper if needed.
6. Serve warm over rice with a sprinkling of green onions, and hot sauce on the side.

Southern Hoppin’ John

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

Prep: 10min

Total: 40min

Yield: 6 servings.

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.

Ingredients:

• 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

Instruction:

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.

Easy to Make Southern Hoppin’ John – The Best Recipe Ever! | #SoulFoodSunday

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