Hoppin Johns. Hoppin' John's is the federally registered trademark of John Martin Taylor. Cover with water and bring to a boil. In a large skillet, cook bacon over medium heat until crisp.
Traditionally, Hoppin' John is a one-pot recipe, but that often produces soupy results. Instead, cook the black-eyed peas with aromatics and broth until tender; then strain and reserve the liquid for later. Once the rice is done, gently stir it into the pea mixture with the liquid. You can cook Hoppin Johns using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Hoppin Johns
- You need 1 lb of black eyed peas, dry.
- Prepare 2 Tbsp of olive oil.
- Prepare 1/2 of medium yellow onion, chopped.
- It’s 3 of celery stalks, chopped.
- It’s 2 cloves of garlic, minced.
- Prepare 2 of bay leaves.
- You need 1 tsp of chili powder.
- It’s 1 tsp of fresh thyme leaves, or 1/2 tsp dried thyme leaves.
- Prepare 8 cups of low-sodium chicken broth.
- Prepare 1 of large smoked ham hock.
- It’s to taste of kosher salt and black pepper,.
- You need 3 cups of white rice, steamed.
- You need of green onion, chopped, for garnish.
Add the black-eyed peas, stock, bay leaves,. 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.
Hoppin Johns step by step
- 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!.
Forget champagne—in the Southern United States, hoppin' John is standard New Year's fare. Hoppin' John is a fixture on Southern menus. Usually served as the side to a main course, it is—in simple terms—a blend of rice and black-eyed peas. But we assure you: it's much more than that. Here at Hoppin' Johnz Restaurant, we combine old school southern ingredients with classical culinary influences.