Hoppin' John with Michael's Home Cooking
Want good luck for 2017? This is suppose to do it for you if you have this Hoppin' John on New Year's Day.
Ingredients:
4 slices bacon
1/4 cup celery
1/4 cup green bell pepper
1/2 teaspoon dried thyme
1 teaspoon dried red pepper or cajun seasoning
1 cup onion
4 cups chicken broth
1 cup of dried black eye peas that were soaked in water overnight
1 bay leaf or two
2 teaspoons dried parsley
1/2 teaspoon dried garlic
4 roma tomatoes or 1 large tomato cut up
1 and 1/2 cups long grain white rice
2 more cups chicken broth
Fresh parsley if desired
Cook bacon and render the fat.
Add your celery, bell pepper, dried thyme, red pepper and cup of onion. Add 4 cups broth, black eye peas, bay leaf and dried parsley and cook for 25 minutes.
Add your tomato and rice and cook for 20 minutes.
Allow to rest for 5 minutes to steam rice.
Add your fresh parsley if you are using.
Thank you for watching!
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Song used: Chelsea
New Year’s Hoppin’ John in a cast iron pot
The legend of Hoppin' John is one that starts on a serious note but turns into a celebration. In the days after the American Civil War, the South had been devastated and many Southerners were left with precious little, except for blackeyed peas, extra animal pieces like ham hocks and these neck bones, and collard greens, which the Northern troops felt were only good for feeding animals. These dishes became cherished and appreciated , as they saved many a family from starvation during those times, and the tradition of celebrating these dishes with the New Year was born. The black-eyed peas represent pennies, and the collard greens are for paper currency, while the cornbread served with this dish is meant to be gold. Whether or not this is true, it's a popular New Year's tradition that goes with a wish for welath and prosperity in the new year to come.
Carolina Hoppin’ John Recipe
Take a trip to the Carolinas with this very easy to make classic Hoppin’ John recipe that is jam-packed with peas, beans, and thick-cut bacon!
Hoppin’ John is a traditional one-pot African American dish that originated in South Carolina from African slave descendants. It’s a very hearty dish and in its original intent, incredibly simple to prepare.
Ingredients for this recipe:
• 2 cups of cowpeas
• 1 pound thick-cut bacon, sliced into 1” pieces
• 1 peeled small diced yellow onion
• 4 medium diced celery stalks
• 2 peeled medium diced carrots
• 2 finely minced cloves of garlic
• 8 cups chicken stock
• 5 sprigs fresh thyme
• ¼ teaspoon crushed red pepper flakes
• 2 cups long-grain rice
• 3 cups packed torn collard leaves, stems removed
• sea salt and pepper to taste
Serves 10
Prep Time: 20 minutes
Cook Time: 2 hours
Soaking Time: 12 hours
Procedures:
1. Add the beans to a container and pour in water until it is about 6” over the beans. Cover and set aside overnight or for at least 12 hours.
2. The next day, drain and rinse the beans, and set aside.
3. In a large pot add in the bacon over medium-low heat and cook until the bacon is browned but not completely crisp.
4. Remove the bacon and set aside. Drain off about ½ of the rendered bacon fat and then turn the heat down to low.
5. Add in the onions, celery, carrots, and garlic and cook for 3-4 minutes just to quickly and gently sweat/sauté them.
6. Next, add in the soaked cowpeas, chicken stock, thyme, pepper flakes, salt, and pepper, and cook for 45-60 minutes over low to medium heat or until soft and tender.
7. Stir in the rice and collards, cover with a lid and cook over low heat for another 25-30 minutes or until the rice is cooked and the liquid is absorbed.
8. Serve with optional sliced green onions.
Chef Notes:
Make-Ahead: This is meant to be eaten when it is finished cooking but you can make it up to 3-4 hours before serving by simply keeping it warm over very low heat and cover until ready to serve.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Be sure to thaw for 1 day in the refrigerator before reheating.
How to Reheat: Add the desired amount of hoppin’ john to a medium-size pot along with a few tablespoons of chicken stock and heat over low heat until warm. You may also heat it in the microwave.
If you do not want to soak the beans all night you can bring them to a boil with water in a large pot and then let them sit for an hour. You also have the option of not soaking the beans at all.
You do not need to use vinegar at the end of the recipe, but it does provide balance to the overall flavor.
Be sure to not cook the cowpeas rapidly because you want them to keep the shape and not turn into mush.
How to Make Hoppin' John | Rice Recipe | Allrecipes.com
Get the recipe @
Watch how to make Hoppin' John, the Southern white rice and black-eyed-peas dish with a little melted Cheddar over the top. It brings you good luck when you eat it on New Year's Day.
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How to Make Hoppin’ John a Southern New Year’s Traditional Recipe
Welcome to Simply Cooking With Shawn! In today’s video I will be preparing Hoppin John. This recipe is enough to feed 40 - 50 people.
See ingredients and directions below.
#cookwithme
#peasrice
#newyear2024
#howtomake
#newyearfood
#southerncooking
#traditionalfood
#ricerecipe
On this channel you will find videos of how to make traditional and simple meals and side dishes. Occasional meal prep, buying food in bulk for freezer storage and other content relating to food.
Ingredients
8 Cups Parboiled Rice
1 pound package of dry field peas
1/2 Cup Cooking Oil
5 3/4 cups of broth from peas or use water
Ham Hocks (desired quantity)
Neck Bones (desired quantity)
Ham bone (if you have on hand)
Onion Powder to Taste (Optional)
Garlic Powder to Taste (Optional)
Salt (optional to taste)
Follow directions in the video.
Enjoy!!
As you follow the directions in the video, if you have any questions, feel free to ask in the comments or email me at simplycookingwithshawn@gmail.com
Music: Glitter Blast
Musician: Kevin MacLeod
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Hoppin' Johns | Southern Cajun Black Eyed Peas Recipe | Black Eyed Peas Recipe
The Most Flavorful Hoppin' John Southern Cajun Black Eyed Peas Recipe You'll Ever Taste!
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Cooking With Tammy's Seasoning:
Hoppin' John Southern Cajun Black Eyed Peas Recipe Details:
1 lb of black-eyed peas (soaked)
4 sliced smoked bacon thick-cut or preferred
sausage link (Kielbasa Sausage by Hillshire Farms) I used turkey but use preferred
bell peppers, red/green diced
2 bay leafs
4-5 garlic cloves
2- 3 Stalks of Celery
1 onion diced
black pepper to taste
cajun seasoning
smoked paprika
1 tsp thyme dried or fresh
1 tbsp chicken bouillon + 4 cups of water combined
3 cups of water
parsley fresh garnish
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