WHAT IS HOPPIN JOHN RECIPES

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BEST HOPPIN’ JOHN RECIPE - HOW TO MAKE BLACK-EYED PEA STEW



Best Hoppin’ John Recipe - How to Make Black-Eyed Pea Stew image

Ree Drummond loves to whip up her Hoppin John recipe on New Years. Try the classic dish, which is made with black-eyed peas, ham, and more.

Provided by Ree Drummond

Categories     main dish    soup

Total Time 7 hours

Prep Time 6 hours

Cook Time 1 hours

Yield 10 servings

Number Of Ingredients 12

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 (or no-sodium) chicken broth
1 whole ham hock
Salt and pepper, to taste
Cayenne pepper, to taste
2 tbsp. white vinegar
White or brown rice, for serving

Steps:

  • Soak black-eyed peas in cool water for at least 6 hours. Rinse before using.
  • 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, ham hock, salt & pepper, and cayenne to taste. Bring to a boil, then reduce heat and cover the pot for 30 minutes. 
  • 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.
  • 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. 
  • Variations: Add red bell pepper, canned diced tomatoes, diced jalapenos, 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.

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.

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