Betty's Cajun-Style Hopping John for New Year's Day
Betty demonstrates how to make Cajun-Style Hopping John for New Year's Day. This is a Cajun twist on the traditional Southern dish “Hoppin' John,” which is served on New Year's Day for good luck all year long!
Cajun-Style Hopping John
(2) 10.75-ounce cans beef broth, consomme, or bouillon
(1) 10.75-ounce soup can filled with brown rice
1 tablespoon butter
13.5-ounce package of andouille sausage
2 tablespoons extra-virgin olive oil
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
2 cloves minced garlic
1 teaspoon Cajun seasoning
(2) 14.5-ounce cans black-eyed peas, undrained
In a pot place the 2 cans of beef broth. Add a soup can full of brown rice. Stir. Add butter. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 35 to 40 minutes, until tender. Meanwhile, slice andouille sausage into 1/4-inch slices and brown in a deep skillet over medium heat, stirring often. Remove from skillet and drain. Remove grease from skillet, add extra virgin olive oil to skillet, and heat until oil is shimmering. Add celery, green bell pepper, onion, and garlic. Saute until softened. Add Cajun seasoning and stir well. Return browned andouille sausage to skillet containing sauteed vegetables. Add 2 cans undrained black-eyed peas and stir. Return to low heat and simmer about 15 to 20 minutes, until mixture is of desired consistency. Add cooked brown rice to the mixture. (You may use any amount of the rice that you like.) Stir and ladle into nice serving bowls. Serve with French or Italian bread. Enjoy! Good Luck for the year 2015, and have a Happy New Year's Day! Love, Betty ♥♥♥
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New Year’s Hoppin’ John in a cast iron pot
The legend of Hoppin' John is one that starts on a serious note but turns into a celebration. In the days after the American Civil War, the South had been devastated and many Southerners were left with precious little, except for blackeyed peas, extra animal pieces like ham hocks and these neck bones, and collard greens, which the Northern troops felt were only good for feeding animals. These dishes became cherished and appreciated , as they saved many a family from starvation during those times, and the tradition of celebrating these dishes with the New Year was born. The black-eyed peas represent pennies, and the collard greens are for paper currency, while the cornbread served with this dish is meant to be gold. Whether or not this is true, it's a popular New Year's tradition that goes with a wish for welath and prosperity in the new year to come.
How to Make Hoppin' John | Rice Recipe | Allrecipes.com
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Watch how to make Hoppin' John, the Southern white rice and black-eyed-peas dish with a little melted Cheddar over the top. It brings you good luck when you eat it on New Year's Day.
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How to Make Hoppin’ John a Southern New Year’s Traditional Recipe
Welcome to Simply Cooking With Shawn! In today’s video I will be preparing Hoppin John. This recipe is enough to feed 40 - 50 people.
See ingredients and directions below.
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On this channel you will find videos of how to make traditional and simple meals and side dishes. Occasional meal prep, buying food in bulk for freezer storage and other content relating to food.
Ingredients
8 Cups Parboiled Rice
1 pound package of dry field peas
1/2 Cup Cooking Oil
5 3/4 cups of broth from peas or use water
Ham Hocks (desired quantity)
Neck Bones (desired quantity)
Ham bone (if you have on hand)
Onion Powder to Taste (Optional)
Garlic Powder to Taste (Optional)
Salt (optional to taste)
Follow directions in the video.
Enjoy!!
As you follow the directions in the video, if you have any questions, feel free to ask in the comments or email me at simplycookingwithshawn@gmail.com
Music: Glitter Blast
Musician: Kevin MacLeod
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Carolina Hoppin’ John Recipe
Take a trip to the Carolinas with this very easy to make classic Hoppin’ John recipe that is jam-packed with peas, beans, and thick-cut bacon!
Hoppin’ John is a traditional one-pot African American dish that originated in South Carolina from African slave descendants. It’s a very hearty dish and in its original intent, incredibly simple to prepare.
Ingredients for this recipe:
• 2 cups of cowpeas
• 1 pound thick-cut bacon, sliced into 1” pieces
• 1 peeled small diced yellow onion
• 4 medium diced celery stalks
• 2 peeled medium diced carrots
• 2 finely minced cloves of garlic
• 8 cups chicken stock
• 5 sprigs fresh thyme
• ¼ teaspoon crushed red pepper flakes
• 2 cups long-grain rice
• 3 cups packed torn collard leaves, stems removed
• sea salt and pepper to taste
Serves 10
Prep Time: 20 minutes
Cook Time: 2 hours
Soaking Time: 12 hours
Procedures:
1. Add the beans to a container and pour in water until it is about 6” over the beans. Cover and set aside overnight or for at least 12 hours.
2. The next day, drain and rinse the beans, and set aside.
3. In a large pot add in the bacon over medium-low heat and cook until the bacon is browned but not completely crisp.
4. Remove the bacon and set aside. Drain off about ½ of the rendered bacon fat and then turn the heat down to low.
5. Add in the onions, celery, carrots, and garlic and cook for 3-4 minutes just to quickly and gently sweat/sauté them.
6. Next, add in the soaked cowpeas, chicken stock, thyme, pepper flakes, salt, and pepper, and cook for 45-60 minutes over low to medium heat or until soft and tender.
7. Stir in the rice and collards, cover with a lid and cook over low heat for another 25-30 minutes or until the rice is cooked and the liquid is absorbed.
8. Serve with optional sliced green onions.
Chef Notes:
Make-Ahead: This is meant to be eaten when it is finished cooking but you can make it up to 3-4 hours before serving by simply keeping it warm over very low heat and cover until ready to serve.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Be sure to thaw for 1 day in the refrigerator before reheating.
How to Reheat: Add the desired amount of hoppin’ john to a medium-size pot along with a few tablespoons of chicken stock and heat over low heat until warm. You may also heat it in the microwave.
If you do not want to soak the beans all night you can bring them to a boil with water in a large pot and then let them sit for an hour. You also have the option of not soaking the beans at all.
You do not need to use vinegar at the end of the recipe, but it does provide balance to the overall flavor.
Be sure to not cook the cowpeas rapidly because you want them to keep the shape and not turn into mush.
Hoppin' John | Easy Hoppin John Recipe | Black Eyed Peas And Rice
Our Hoppin' John is a delicious pot traditional southern comfort, and is often served on New Year's Day to celebrate and bring good luck for the year. We're making our favorite easy Hoppin' John one pot recipe, cooking up the dried black eyed peas, smoky bacon, rice, ham and spices into a hearty, flavorful dish that'll keep you coming back for more. And it's also easy to make with canned black eyed peas if you're a little short on time, watch along or see the directions below for learn how.
Traditional Hoppin' John Recipe Ingredients
1 15 oz package dried black eyed peas (or 1 15 oz can black eyed peas)
1 tablespoon kosher salt
1/2 pound thick cut bacon
1 red or green pepper, chopped
1/2 yellow onion, chopped
4 - 5 ribs celery, chopped
1 cup uncooked long grain rice
1 cup cooking liquid, reserved
1 cup chicken broth (or 2 cups chicken broth if using canned black eyed peas)
1/2 teaspoon dried basil
1/4 teaspoon kosher salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 bay leaf
Hoppin John Recipe Instructions
How To Make Black Eyed Peas
Rinse and drain one package of black eyed peas. Place into a heavy bottomed pot, and add 8 cups of water and a tablespoon kosher salt. Bring to a boil, then reduce to a medium simmer and cook for about 2 hours until the peas are tender. I cook my peas without the cover, giving it a stir and adding more water to keep the peas covered. start tasting the peas at around the 1 hour 45 min to 2 hour mark, testing to see if the peas are tender. If you're using a package like this, you'll have about 1 1/2 cup leftover from the recipe. Once the peas are tender, remove the pan from heat.
Reserve 1 cup of cooking liquid, then drain the peas. Hold the peas in the strainer and wash out the pot for the next step. Peel and chop 1/2 of a yellow onion. Chop 1 green or red pepper and about 5 ribs of celery.
Cook the bacon over medium until it’s crispy and the fat has rendered, then remove it to a paper towel lined plate. Once the bacon has cooked, remove it to a paper towel lined plate.
We’ll only need about 2 tablespoons of the bacon fat, spoon off the rest, and save it for another recipe or discard. Return the bacon fat to medium heat and add the chopped vegetables. Saute until they are tender.
While the vegetables are cooking, chop the ham if you’re using it. I’ll leave the more fatty pieces larger so they can add flavor to dish as we cook the rice and peas. They’re easy enough to spot in the finished dish.
Once the vegetables are tender, add in 1 cup of uncooked long grain rice, and saute. Add a little more bacon fat if you need it. Add in the ham and stir. Then add in the spices: ½ teaspoon dried basil, ¼ teaspoon salt, ¼ teaspoon dried thyme, ¼ teaspoon dried oregano, ¼ teaspoon red pepper flakes and 1 bay leaf.
Stir and cook for a minute or two, then add the 1 cup of reserved cooking liquid, and 1 cup of chicken broth. If you’re using canned black eyed peas, you’ll add in 2 cups of chicken broth. Cover and simmer for 10 minutes. Then stir, and add 2 cups of black eyed peas. Add the bacon, tearing it into crumbles. I like to keep some larger pieces so you can see the bacon in the Hoppin’ John.
Cover and simmer for 10 minutes, then just remove the bay leaf, add any garnishes and season to taste. I added ¼ teaspoon of salt and ground pepper… and I like to serve ours with lemon wedges on the side to squeeze in a little tartness into the richness of the Hoppin’ John.
Easy Hoppin John With Canned Black Eyed Peas
Start the recipe cooking the bacon and vegetables. Add the rice, two cups of chicken broth and spices. Cook for 10 minutes to cook the rice. Drain the black eyed peas, and add to the pot along with the bacon, and simmer for 10 minutes longer. Discard the bay leaf and serve.
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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How To Make Hoppin John 00:00
Hoppin John Ingredients 00:31
How To Cook Black Eyed Peas 00:51
Cook the Bacon and Vegetables 02:21
Add the Rice, Spices and Liquids 03:05
Add the Black Eyed Peas and Bacon 03:55
How To Serve Hoppin John 04:17