Sister's Choice Quilts

My interests are quilting, reading, cooking, family, decorating, and matters of style. I post regular quilting tutorials and book reviews of current fiction.

Hoppin’ John

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It is supposed to be good luck to start the New Year off with a dish of Hoppin' John, a concoction of ham, blackeyed peas, rice and veggies.  It is a delicious dish, and deserves not to be relegated to just the New Year.  My version has red and yellow pepper, jalapeno, onion, garlic, and celery.  It is hearty, tasty, and feeds about 50 people.  (Seriously, maybe 10).

Since I have been working non stop lately and haven't had a chance to do any sewing, I thought I would share the recipe with you.

HOPPIN’ JOHN

  • 1 pound dried black-eyed peas
  • 2 small smoked ham hocks or meaty ham bone
  • 2 medium onions, divided
  • 3 large cloves garlic, halved
  • 1 bay leaf
  • 1 cup long-grain white rice
  • 1 can Swansons chicken broth
  • 1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
  • 1 medium red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 3 ribs celery, chopped
  • 1 jalapeno or serrano pepper, minced
  • 2 teaspoons Cajun or Creole seasoning
  • 1/2 teaspoon dried thyme leaves
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 4 green onions, sliced

Preparation:

In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside.  Fish out the large pieces of onion and discard.

Add one can of chicken broth to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.   Stir this constantly so nothing sticks to the pan.

Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes. Stir in the sliced green onions and the reserved diced ham. Serve with hot sauce and freshly baked cornbread.

 

20 responses to “Hoppin’ John”

  1. I wish I had “smell-o-vision” on my computer! This looks and sound delicious. I’m going to make this for sure Nicole! This would be great after a day of sledding.

  2. I wish I had “smell-o-vision” on my computer! This looks and sound delicious. I’m going to make this for sure Nicole! This would be great after a day of sledding.

  3. Looks so hearty and good. I know I would live every spoonful and I could always use some good luck! LOL! I’m going to pick up the ingredients later this week to try it! Thanks!!

  4. Looks so hearty and good. I know I would live every spoonful and I could always use some good luck! LOL! I’m going to pick up the ingredients later this week to try it! Thanks!!

  7. Transferred to my word doc and printed! Looks fabulous! Certainly ’tis the season of sups, isn’t it? Thanks for sharing it.

  8. Transferred to my word doc and printed! Looks fabulous! Certainly ’tis the season of sups, isn’t it? Thanks for sharing it.

  11. Nicole, do you like to cook? I like to cook when I have lots of free time to devote to it. I HATE trying to figure out meals for the week! Really. ;0

  12. Nicole, do you like to cook? I like to cook when I have lots of free time to devote to it. I HATE trying to figure out meals for the week! Really. ;0

  13. It’s too hot for soup here but it does sound and look delicious. I always make a ton for freezing. Loved the parade of quilts in your last post, you sure are prolific.

  14. It’s too hot for soup here but it does sound and look delicious. I always make a ton for freezing. Loved the parade of quilts in your last post, you sure are prolific.

  15. I have never had this Hoppin’ John dish before and everyone seems to be making it this year. Your version looks fantastic, I am going with this…it’s time I learned about John and why he is hoppin’!

  16. I have never had this Hoppin’ John dish before and everyone seems to be making it this year. Your version looks fantastic, I am going with this…it’s time I learned about John and why he is hoppin’!

  17. This looks like a really good alternate way to use black-eyed peas. Although for my family I’ll probably tone down the peppers. Have you ever made your cornbread in a pre-heated cast iron skillet? It makes a yummy crunchy crust…..mmmmm….mmmmm!

  18. This looks like a really good alternate way to use black-eyed peas. Although for my family I’ll probably tone down the peppers. Have you ever made your cornbread in a pre-heated cast iron skillet? It makes a yummy crunchy crust…..mmmmm….mmmmm!