Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, hoppin johns. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Hoppin Johns is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Hoppin Johns is something that I’ve loved my entire life. They’re nice and they look wonderful.
Heat the oil in a large pan over a medium heat. If you're using bacon, add to the pan and fry until crispy. Remove with a slotted spoon and drain on kitchen paper. Hoppin' John, also known as Carolina peas and rice, is a peas and rice dish served in the Southern United States.
To begin with this recipe, we have to prepare a few ingredients. You can have hoppin johns using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hoppin Johns:
- Prepare 1 lb black eyed peas, dry
- Take 2 Tbsp olive oil
- Make ready 1/2 medium yellow onion, chopped
- Make ready 3 celery stalks, chopped
- Make ready 2 cloves garlic, minced
- Make ready 2 bay leaves
- Get 1 tsp chili powder
- Get 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme leaves
- Make ready 8 cups low-sodium chicken broth
- Prepare 1 large smoked ham hock
- Prepare to taste kosher salt and black pepper,
- Make ready 3 cups white rice, steamed
- Get green onion, chopped, for garnish
I grew up in the Deep South, where Hoppin' John—a dish made with rice and peas—was always served on New Year's Day alongside our greens and cornbread. But it wasn't relegated to just that one day of the year. Hoppin' John is a black eyed peas and rice dish served in the south. It often incorporates bacon, onion, other chopped vegetables and seasonings.
Instructions to make Hoppin Johns:
- 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!
Hoppin' John is a black eyed peas and rice dish served in the south. It often incorporates bacon, onion, other chopped vegetables and seasonings. Black eyed peas are thought to give you good luck when eaten on New Year's Day, and they're traditionally served with collard greens. Southern tradition is to eat black eye peas in some form- Hoppin. Traditionally, Hoppin' John is a one-pot recipe, but that often produces soupy results.
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