HOPPIN JOHN SALAD RECIPE RECIPES

HOPPIN' JOHN SALAD RECIPE - FOOD.COM

Hoppin' John Salad Recipe - Food.com image

Southern Living recipe for Hoppin' John Salad from November 2001. I can't believe that this wasn't already on the Zaar, it's delicious & one of my favorites for summertime. The 4 hours "cooking" time is the chilling time.

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Cook Time 4 hours

Yield 7 cups, 12-14 serving(s)

Number Of Ingredients 15

Ingredients

2 celery ribs
1 yellow bell pepper
1 red bell pepper
1/2 medium onion
4 (15 ounce) cans black-eyed peas, rinsed & drained
2 jalapeno peppers, seeded and diced
2 tablespoons fresh parsley, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup olive oil
4 slices cooked bacon, crumbled

Steps:

Dice first 4 ingredients. Combine with next 7 ingredients in a large bowl.
Combine vinegars in a small bowl and whisk in the oil in a slow, steady stream. Blend well.
Add vinegar mixture to bean mixture, tossing to coat.
Cover and chill 4 hours.
Before serving, stir in bacon.
Optional: If desired, garnish with a small additional amount of fresh parsley.

Nutrition Facts : Calories 175.1, FatContent 6.5, SaturatedFatContent 1.2, CholesterolContent 2.9, SodiumContent 686, CarbohydrateContent 22, FiberContent 5.3, SugarContent 0.8, ProteinContent 8.2

ZESTY HOPPIN JOHN SALAD RECIPE | ALLRECIPES

Zesty Hoppin John Salad Recipe | Allrecipes image

I created this salad version of Hoppin John by combining a number of ingredients from other Hoppin John recipes and adding cilantro, tomatillos, and lemon juice for a zesty flavor. The salad is just as good without red pepper for those with discerning palates. Also as an alternative, a favorite hot sauce can be substituted for the red pepper with each individual serving. I like to add a dash of Louisiana-style cayenne pepper sauce to mine.

Provided by Mike

Categories Salad Beans

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Yield 8 servings

Number Of Ingredients 15

Ingredients

3 (15 ounce) cans black-eyed peas, drained
8 stalks celery, cut into 1/4-inch dice
10 roma (plum) tomatoes, cut into 1/4-inch dice
1 cucumber, cut into 1/4-inch dice
1 red onion, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1 yellow bell pepper, cut into 1/4-inch dice
1 orange bell pepper, cut into 1/4-inch dice
2 tomatillos, cut into 1/4-inch dice
¼ cup lemon juice
¼ cup balsamic vinegar
¼ cup olive oil
1 tablespoon chopped cilantro
½ teaspoon red pepper flakes, or to taste
4 leaves romaine lettuce, or as needed

Steps:

Combine black-eyed peas, celery, roma tomatoes, cucumber, red onion, green, yellow, and orange bell peppers, and tomatillos in a salad bowl. Gently stir lemon juice, balsamic vinegar, olive oil, cilantro, and red pepper flakes into the salad. Chill before serving; serve over romaine lettuce leaves.

Nutrition Facts : Calories 232.6 calories, CarbohydrateContent 33.1 g, FatContent 8.1 g, FiberContent 7.9 g, ProteinContent 9.4 g, SaturatedFatContent 1.3 g, SodiumContent 511.7 mg, SugarContent 6.5 g

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CLASSIC HOPPIN' JOHN RECIPE | SOUTHERN LIVING

This Southern staple serves up a generous helping of comfort and tradition. We use thick-cut bacon to get the perfect amount of smokiness, as opposed to a ham hock. A ham hock can, at times, overpower the dish. Traditionally, Hoppin' John is a one-pot recipe, but that often produces soupy results. Instead, cook the black-eyed peas with aromatics and broth until tender; then strain and reserve the liquid for later. Once the rice is done, gently stir it into the pea mixture with the liquid. This method does require washing an extra pan, but we think you'll agree that it's worth it. There are three things you do want to keep traditional about your hoppin' John though: the pork, the peas, and the rice.
From southernliving.com
Reviews 4.5
Total Time 1 hours 30 minutes
Category Soup

Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1/2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1/4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.

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HOPPIN' JOHN SALAD RECIPE - FOOD.COM

Southern Living recipe for Hoppin' John Salad from November 2001. I can't believe that this wasn't already on the Zaar, it's delicious & one of my favorites for summertime. The 4 hours "cooking" time is the chilling time.
From food.com
Reviews 4.0
Total Time 4 hours 10 minutes
Calories 175.1 per serving

Optional: If desired, garnish with a small additional amount of fresh parsley.

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HOPPIN' JOHN | ALLRECIPES

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!
From allrecipes.com
Reviews 4.2
Total Time 2 hours 15 minutes
Category Meat and Poultry, Pork
Calories 474.9 calories per serving

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

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HOPPIN' GOOD SALAD RECIPE: HOW TO MAKE IT

"Everybunny" at your Easter meal's bound to love this smooth medley—take it from Gail Kuntz. "I have to admit, anything containing cream cheese is automatically a winner with me," the Dillon, Montana cook laughingly confides. "With that ingredient plus tangy oranges, gelatin and fluffy marshmallows, this salad is always a hit with others who try it, too."
From tasteofhome.com
Reviews 5
Total Time 10 minutes
Category Lunch
Calories 242 calories per serving

In a bowl, cream cheese and gelatin powder. Stir in water until gelatin is dissolved. Refrigerate for 1 hour or until thickened, stirring frequently. Set aside 10-12 oranges for garnish. , Fold whipped cream, 3/4 cup marshmallows and remaining oranges into gelatin mixture. Transfer to a 2-1/2-qt. serving bowl. Sprinkle with the remaining marshmallows. , Chill until firm. Garnish with reserved oranges and a maraschino cherry if desired.

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HOPPIN JOHN | BAD MANNERS

Hoppin’ John is not only a staple recipe for good fortune every New Year but it’s also a pretty solid fucking meal. Let’s put the superstitious shit aside for just a goddamn minute and appreciate the nutritional value of this savory son of a bitch. There’s enough protein and fiber in here to help you start the year off right. EAT BETTER. FEEL BETTER. FUCK LUCK.
From badmanners.com

Rinse the black-eyed peas and throw out any grit or fucked up looking peas. Put the peas in a medium container and cover them with a couple inches of water. Let them soak overnight or for at least 6 hours. After they have soaked, drain the peas and start fucking cooking. Chop up the onion, bell peppers, and celery. In a large pot, warm up the olive oil over a medium heat. Add the onion and sauté that shit until it starts to brown in some places, about 6-9ths minutes. Add the bell peppers and celery and cook until they get a little soft, about 3 minutes. Take the chipotle peppers out of the can, cut them open and scrape out the seeds. These little bastards can be spicy, so taking out the seeds helps you keep that heat wherever the fuck you like it. If you prefer it hot then keep some of the seeds in. Chop up the chipotles and dice up the garlic real fine. Add both to the pot and stir all that shit up. Add the thyme, oregano, paprika, black pepper, bay leaves, and salt and cook for 30 seconds. Toss in the drained black-eyed peas and the broth and bring that shit to a simmer. Let it simmer uncovered until the peas are tender. This can take anywhere from 30 minutes to an hour depending on how long you soaked your peas and how old they are. If you start running out of broth before those are ready, add a little more broth or water. If the peas are tender and you’ve still got too much broth in there, just drain some of that shit off. Not a big fucking deal. Just check the seasoning when you are all done and add more herbs or spices if you think it needs it. Serve this seasonal standard over your favorite kind of rice, topped with some green onions, and with a side out sautéed collards, spinach, kale, or COCONUT BRAISED COLLARD GREENS for extra luck or some superstitious shit like that. You can add a vinegar based hot sauce (like Crystal or Tabasco) on that shit and take it to another level. *These smoked peppers come packed in sauce and are sold in a tiny can at most stores near the salsa and beans. Trust us, it’s there, just fucking look.

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HOPPIN' JOHN SALAD RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Dec 27, 2021 · Step 1, Microwave one 10-ounce package frozen brown rice as the label directs; toss with one 15-ounce can black-eyed peas (drained and rinsed), 2 ounces chopped deli-sliced ham, 3 chopped celery ...
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HOPPIN' JOHN SALAD - CENTER FOR NUTRITION STUDIES

Jan 01, 2013 · How to Make It. 1 Combine the black-eyed peas, rice, green onions, celery, tomatoes, and chopped parsley in a large bowl. 2 Mix the lemon juice, salt, and garlic. Pour over the salad and toss to mix. 3 Chill 1 to 2 hours before serving.
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HOPPIN' JOHN SALAD | PAULA DEEN

Set aside on paper towels. Reserve drippings in skillet. To the skillet add onions and cook over medium heat, for 3 to 4 minutes, or until tender. Add black-eyed peas, corn, lima beans and chicken broth. Bring to a boil, cover, reduce heat, and simmer for 30 minutes, or until vegetables are tender; drain. Place into a large bowl.
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HOPPIN' JOHN SALAD | PAULA DEEN

To the skillet add onions and cook over medium heat, for 3 to 4 minutes, or until tender. Add black-eyed peas, corn, lima beans and chicken broth. Bring to a boil, cover, reduce heat, and simmer for 30 minutes, or until vegetables are tender; drain. Place into a large bowl. In a small bowl, whisk oil, vinegar, seasoned salt and pepper.
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HOPPIN' JOHN SALAD | SALADMASTER RECIPES

Directions: Combine black-eyed peas, rice, green onions, celery, tomatoes and parsley in a large mixing bowl. In a small bowl, mix together lemon juice, salt and garlic. Pour over the salad. Toss gently and chill 1 - 2 hours if time permits.
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HOPPIN' JOHN SALAD - KAT'S RECIPES

Dec 31, 2018 · Drain and rinse black-eyed peas. Add black-eyed peas, chopped vegetables, garlic, and parsley to a large bowl. Mix gently. In a small bowl, whisk together vinegars, olive oil, salt, pepper, and cumin. Drizzle mixture over the salad and toss gently to coat. Stir in half the chopped bacon and garnish with parsley.
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Sort and wash the peas, picking out stones. Reserve. Heat a 4--quart saucepan over medium heat. Add the oil, then the bacon. Cook, stirring the bacon without browning. Add the onion and ...
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