HOPPIN JOHN CAKES RECIPES

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HOPPIN' JOHN RECIPE | FOOD NETWORK



Hoppin' John Recipe | Food Network image

Provided by Food Network

Categories     side-dish

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 10 servings

Number Of Ingredients 13

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

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.

HOPPIN’ JOHN RECIPE - BETTYCROCKER.COM



Hoppin’ John Recipe - BettyCrocker.com image

Made with black-eyed peas and smoked ham, this southern staple is served on New Year's day for luck.

Provided by Stacey Little

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 11

1 bag (1 lb) dried black-eyed peas, soaked overnight and rinsed
1 tablespoon vegetable oil
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 smoked ham hock or 1 cup chopped smoked ham
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
1 dried bay leaf
Salt to taste
6 cups hot cooked white rice

Steps:

  • Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
  • Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
  • Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
  • Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.

Nutrition Facts : Calories 390 , CarbohydrateContent 71 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 11 g, ProteinContent 18 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 1280 mg, SugarContent 8 g, TransFatContent 0 g

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