Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hoppin johns. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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.
Hoppin Johns is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Hoppin Johns is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can have hoppin johns using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Hoppin Johns:
- Prepare 1 lb black eyed peas, dry
- Prepare 2 Tbsp olive oil
- Prepare 1/2 medium yellow onion, chopped
- Take 3 celery stalks, chopped
- Prepare 2 cloves garlic, minced
- Take 2 bay leaves
- Get 1 tsp chili powder
- Make ready 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme leaves
- Make ready 8 cups low-sodium chicken broth
- Get 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.
Steps 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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