Hoppin Johns. 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. We would like to show you a description here but the site won't allow us.
All of these are acceptable, of course, but I wanted to keep it basic and unadorned. Check here often to find out who and when. Downtown Elizabeth City is becoming more and more the place to be for music, festivals, exhibits, theater and much more. You can cook Hoppin Johns using 13 ingredients and 7 steps. Here is how you cook it.
Ingredients of Hoppin Johns
- You need 1 lb of black eyed peas, dry.
- You need 2 Tbsp of olive oil.
- It’s 1/2 of medium yellow onion, chopped.
- It’s 3 of celery stalks, chopped.
- Prepare 2 cloves of garlic, minced.
- You need 2 of bay leaves.
- You need 1 tsp of chili powder.
- It’s 1 tsp of fresh thyme leaves, or 1/2 tsp dried thyme leaves.
- It’s 8 cups of low-sodium chicken broth.
- Prepare 1 of large smoked ham hock.
- It’s to taste of kosher salt and black pepper,.
- It’s 3 cups of white rice, steamed.
- Prepare of green onion, chopped, for garnish.
Hoppin' John is one of those classic Southern dishes that come with as many versions, stories and flavors as there are cooks. At its core, however, Hoppin' John is rice, black-eyed peas (or field peas), smoked pork, and onions. Hoppin' John, also known as Carolina peas and rice, is a peas and rice dish served in the Southern United States. It is made with black-eyed peas (or red cowpeas such as iron and clay peas in the Southeast US) and rice, chopped onion, and sliced bacon, seasoned with salt.
Hoppin Johns step by step
- Pour the black eyed peas onto a rimmed baking sheet and shake to distribute them into a single layer. Search through and discard any bad peas or stones. Transfer to a strainer, rinse with cool water and set aside..
- Place a large soup pot over medium heat and warm the olive oil until shimmering. Then add the onion and celery and cook for about 3 minutes until the onions and celery soften a bit..
- Next,add garlic and stir in the bay leaves, chili powder and thyme leaves and allow the spices to toast for about 1 minute..
- Pour in the chicken broth then add the ham hock and give it a stir. Bring it to a boil, then reduce heat to low. Allow stock to simmer for 30 minutes..
- After simmering, stir in the black eyed peas and return to a boil, then reduce heat again to low and simmer, stirring frequently, for about 1–1 ½ hours or until the black eyed peas are creamy and tender. Once the peas are tender, remove the ham hock from the pot and separate the meat from the bone. Cut away the fat and gristle, chop the meat and add back to the pot..
- Test the soup and season to taste with salt and fresh cracked pepper..
- Serve over steamed white rice and garnish with chopped green onions. Enjoy!.
Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. Melt the butter in a large skillet over medium heat. Drain and rinse soaked peas; set aside. Hoppin' John was, and still is, often eaten with collard greens, which were said to symbolize paper money, as well as cornbread, which represented gold. Some families boost the potential of their Hoppin' John by placing a penny underneath the dish when they serve it.