Traditional Hoppin John Recipe Video
Hoppin John is a southern dish from the South Carolina/Georgia region that is merely a deadly combination of Black Eyed Peas and rice. See the video below and enjoy the beans, rice and other veggies in just one dish!!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 lb package dry or frozen Black Eye Peas
Seasoning meat like ham, thick bacon or sausage - cooked
1 medium diced onion (1 cup)
1 bell pepper (1 cup)
3 stalks diced celery
1 jalapeno (diced & no seeds)
1 can Rotel Tomatoes
1 t Cajun seasoning
1/2 t ground Thyme
1/2 t ground cumin
4-6 cups stock (vegetable or chicken)
Chopped green onions for garnish
2 T canola oil
2 cups cooked long grain white rice (1 cup rice, 2 cups water, 20 mins on low heat)
Directions
The night before cooking Hoppin John, soak the dry Black Eye Peas in a bowl of water. Cover and set aside until you are ready to cook. Then drain the peas in a colander.
Prepare all of your ingredients - choppin, dicing and measuring.
In a 6 quart pot, heat the 2 tablespoons of canola oil on medium high heat (#6). Saute the onion, bell pepper, garlic and celery. Add the 4-6 cups vegetable or chicken stock. Add the Rotel tomatoes, seasonings, jalapeno, black eye peas, and cut up seasoning meat. (We slowly cooked 3 links of sausage on the grill the night before. You can also saute in a skillet.)
Make sure the mixture is covered with water. Add water if needed. Bring to a boil. Cover and lower the heat to medium low (#3). Simmer for 1 1/2 hours stirring occassionally.
In the last 1/2 hour, cook the rice according to package directions.
About ready to serve - spoon out a couple spoonfuls of black eye peas in a bowl. Smash with a fork. This will act as a thickener for the Black Eye Peas gravy. Pour back in the pot and stir.
Spoon out some rice in a deep bowl. Ladle on the Hoppin John and ENJOY!
For more information please visit: http://www.cajuncookingtv.com
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
Prepare all of your ingredients - choppin, dicing and measuring.
In a 6 quart pot, heat the 2 tablespoons of canola oil on medium high heat (#6). Saute the onion, bell pepper, garlic and celery. Add the 4-6 cups vegetable or chicken stock. Add the Rotel tomatoes, seasonings, jalapeno, black eye peas, and cut up seasoning meat. (We slowly cooked 3 links of sausage on the grill the night before. You can also saute in a skillet.)
Make sure the mixture is covered with water. Add water if needed. Bring to a boil. Cover and lower the heat to medium low (#3). Simmer for 1 1/2 hours stirring occassionally.
In the last 1/2 hour, cook the rice according to package directions.
About ready to serve - spoon out a couple spoonfuls of black eye peas in a bowl. Smash with a fork. This will act as a thickener for the Black Eye Peas gravy. Pour back in the pot and stir.
Spoon out some rice in a deep bowl. Ladle on the Hoppin John and ENJOY!
For more information please visit: http://www.cajuncookingtv.com
If you like this video, please remember to visit CajunCookingTV for more videos from Cajuncookingtv.
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