Southern Style Hoppin John Recipe

Slow Cooked Hoppin' John

WEBDec 30, 2017 · Boil for 2 minutes, then remove from heat and drain. Rinse thoroughly under cold water. Follow recipe for adding to slow cooker. …

1. Prior to cooking: Rinse and scrub ham hock. Place into a pot and cover completely with water. Place on the stovetop and bring to boil. Boil for 2 minutes, then remove from heat and drain. Rinse thoroughly under cold water. Follow recipe for adding to slow cooker.
2. To prepare: Pour peas into bottom of slow cooker insert. Center the ham hock in the peas.
3. Add the onion, pepper, bay leaves, thyme. red pepper flakes,1/2 tsp seasoned salt, and garlic.
4. Pour chicken broth over all. Place the lid on securely. Cook on high for 3 hours.

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Southern Hoppin' John Southern Bite

WEBDec 29, 2020 · In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat. Add the onion and celery and cook until the …

1. In a large dutch oven or stock pot, heat the vegetable oil over medium-high heat. Add the onion and celery and cook until the onions are translucent and tender - about 5 minutes. Add the garlic and cook for about 1 minute or until fragrant.
2. Add the broth, ham (or ham hock), and undrained tomatoes and stir to combine. Bring to a boil. Stir in the black-eyed peas. Add salt to taste. Reduce to a simmer, cover, and cook for 30 to 35 minutes or until the peas are tender to your liking.
3. While the peas cook, prepare the rice according to the package instructions. The 2 cups of uncooked rice should yield 6 to 8 cups of cooked rice depending on the exact kind. Serve peas over the cooked rice - mixing together if desired.

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Hoppin' John Spend With Pennies

WEBDec 30, 2023 · Bring to a boil, reduce the heat to low, and simmer for 45 to 60 minutes or until peas are tender (see note on cook time). Once the …

1. Soak black-eyed peas in cold water overnight (see note).
2. Add onion, bell pepper, celery, garlic, and seasonings to a soup pot and cook until onion is translucent, about 5 minutes.
3. Add broth, bay leaf, ham bone, and black-eyed peas. Bring to a boil, reduce heat to low and simmer 45-60 minutes or until peas are tender (see note on cook time).
4. Once peas are tender, remove ham hock/bone. Ladle out 2 cups of the broth into a saucepan. Add rice to broth, cover and simmer 15 minutes. Let rest 5 minutes.

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