Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, hopping john. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
This Southern staple serves up a generous helping of comfort and tradition. We use thick-cut bacon to get the perfect amount of smokiness, as opposed to a ham hock. A ham hock can, at times, overpower the dish.
Hopping John is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Hopping John is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have hopping john using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Hopping John:
- Take 1 pound dried black-eyed peas
- Prepare 1 small smoked ham hock (about 1/2 pound)
- Take 2 bay leaves
- Take 2 cloves garlic, smashed and peeled 10 cups water
- Get 1/2 pound spicy chorizo sausage or spicy Italian sausage
- Get 1 cup rice
- Get 1 teaspoon salt
- Prepare 1 cup sliced scallions (6 to 7)
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. Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. 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.
Steps to make Hopping John:
- Soak the black-eyed peas overnight in water to cover by 2 inches. Drain well.
- In a large pot, combine the drained black-eyed peas, ham hock, bay leaves, garlic and water. Bring to a boil, reduce to a high simmer, partially cover and cook until the peas are almost tender, about 45 minutes.
- Meanwhile, remove the casings from the chorizo or prick the sausage in several places with the tines of a fork. Fill a medium skillet with about 1/8 inch of water. Add the sausages and bring to a boil over medium-high heat. Cook the sausages until cooked through, about 10 minutes. Set them aside and discard the cooking juices. When cool enough to handle, cut the sausages into 1/2 inch dice.
- Add the sausage, rice and salt to the pot, recover and cook until the rice is tender, about 20 minutes. Stir in the scallions and bell pepper about 10 minutes before the rice is done. If desired, pull off any meat from the ham hocks and add to the pot. Discard the bay leaves.
The classic Charleston recipe for hoppin' john is a very dry version of the dish, but it is served with greens in their juices — or with a side dish of more peas and pot likker. Melt the butter in a large skillet over medium heat. Hoppin' John is a basic, simple black-eyed pea stew. I kept it extremely pared down, and when I made it yesterday I had a hard time not adding bright red bell pepper, big pieces of torn kale, and canned diced tomatoes. All of these are acceptable, of course, but I wanted to keep it basic and unadorned.
So that is going to wrap this up for this special food hopping john recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
