Best Southern Hoppin’ John Recipe

Best Southern Hoppin’ John Recipe

A classic Southern dish, hoppin’ John is a hearty combination of rice, black-eyed peas, and ham hock or bacon.

Even though the dish is consumed throughout the year, it is typically served on New Year’s Day due to the fact that a lot of Southerners believe that eating black-eyed peas on the first day of the year will bring prosperity and good luck.

The origin of the dish is still shrouded in mystery, but some claim it stems from Louisiana, where the French Creole name for pigeon peas is pois a pigeon, pronounced “pwah peejon”, which sounds similar to hoppin’ John to the Southerners.

RECIPE INGREDIENTS

1/4 pound thick-cut bacon, chopped

2 andouille sausage links, halved and slice thin

1 small sweet onion, peeled and chopped

2 celery stalks, chopped

1 green or red bell pepper, seeded and chopped

1 jalapeno or serrano pepper, seeded and diced

2-3 cloves garlic, minced

11/2 – 2 pounds frozen black eyed peas

32 ounce chicken stock

1 tablespoon fresh thyme leaves

1 tablespoon cajun seasoning

1/2 cup chopped green onions

2 cups long grain rice, rinsed well

DIRECTIONS ON HOW TO PREPARE BEST SOUTHERN HOPPIN’ JOHN RECIPE

Place pot over high heat. Pour the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy.

Set a skillet over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges.

Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning.

Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.)

Taste, then season with salt and pepper if needed. Serve warm over rice with a sprinkling of green onions, and hot sauce on the side.

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Best Southern Hoppin' John Recipe

Rating: 5.0/5

( 1 voted )

Serves: 1 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 100 calories 5 grams fat

Ingredients

1/4 pound thick-cut bacon, chopped
2 andouille sausage links, halved and slice thin
1 small sweet onion, peeled and chopped
2 celery stalks, chopped
1 green or red bell pepper, seeded and chopped
1 jalapeno or serrano pepper, seeded and diced
2-3 cloves garlic, minced
11/2 – 2 pounds frozen black eyed peas
32 ounce chicken stock
1 tablespoon fresh thyme leaves
1 tablespoon cajun seasoning
1/2 cup chopped green onions
2 cups long grain rice, rinsed well

Instructions

• Place pot over high heat. Pour the rice and 3 ½ cups water. Cover and bring to a boil. Then lower the heat and cook for 15-20 minutes, until light and fluffy.
• Set a skillet over medium heat. Add the bacon. Cook and stir for 3 minutes, then add in the sliced sausage. Brown until the sausage looks crispy around the edges.
• Push the bacon and sausage to the sides of the pan and add in the onions, celery, bell pepper, jalapeno, and garlic. Sauté for 3-5 minutes to soften the vegetables.Pour in the black eyed peas, chicken stock, thyme, and Cajun seasoning.
• Cover with a tight lid and simmer for 30-40 minutes, or until the black eyed peas are soft and tender. (If the broth absorbs before the black eyed peas are soft, add a little water to finish them off.)
• Taste, then season with salt and pepper if needed. Serve warm over rice with a sprinkling of green onions, and hot sauce on the side.

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