Hoppin' John Recipe

9:47 AM, Jan 8, 2011   |    comments
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The Cookin' Ladie's Hoppin' John Recipe

Ingredients:
1 1/2 cups dry black-eyed peas
1 onion, chopped
1/2 teaspoon crushed red pepper flakes, optional salt and pepper to taste
4 cups water
1 1/2 cups long-grain brown rice

Directions:

Place the rinsed peas in a large pan. Cover with water and bring to a boil for 2 minutes. Remove from heat and let sit one hour. Pour off the liquid. (This helps reduce gas.) Then cover peas with 4 cups fresh water and add onion, red pepper, salt and pepper. Bring to a boil then reduce heat to medium-low and cook covered for 1 hour and 15 minutes.

Stir in the rice, cover and continue to cook until rice is tender, about 40 minutes. May need to add additional liquid for the brown rice.

Season to taste with additional salt and pepper. Serve with a salad and hot Southern cornbread. Great comfort food for a cold day! Makes 6 servings. This recipe works well in slow cooker too! Simply cook peas in slow cooker on high for 4 hours or on low for 8. Cook rice separately according to package directions and add to cooked peas.

Nutrition information: 475 calories, 9.3 g fat, 5.4 grams fiber, 33.6 g protein.

Hoppin' John Recipe

Hoppin' John is the Southern United States' version of the rice and beans dish traditional throughout the Caribbean. It consists of black-eyed peas (or field peas) and rice, with chopped onion, seasoned with a bit of salt. Ham or Bacon is optional.

Ingredients:
½ pound black-eyed peas
1 Tbsp. diet margarine
½ to ¾ pound ham, cubed, optional
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 cloves garlic, minced
¼ tsp. red pepper flakes
Salt and black pepper to taste
1 cup long-grain white rice

Directions:
Rinse the peas in a strainer and put them in a large saucepan. Pour in 4 cups of water and bring the peas to a boil for 2 minutes. Then remove them from the heat, cover the pan, and let the peas stand for 1 hour.

When the peas are ready, melt the butter in a large skillet. Add the ham, onion, celery, carrots, garlic, pepper flakes, and salt and black pepper and sauté them until the vegetables are just tender (about 10 minutes).

Add the peas with their liquid to the skillet, stirring with a wooden spoon. Bring the mixture to a boil. Then lower the heat, cover, and simmer until the peas are tender (about 15 minutes).

Pour in another cup of water, then stir in the rice. Cover the skillet and simmer for 25 minutes or until the rice is cooked. Stir again and serve. Makes 8 servings.

For more information contact:
Geissler Baker, M.Ed.
Extension Agent, Family & Consumer Sciences
3309 Burlington Rd., Greensboro, NC 27405
Phone: 336-375-5876 / Fax: 336-375-2295
Email: geissler_baker@ncsu.edu

Geissler Baker

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