MONDAY MORNING RECIPE POST - CLASSIC HOPPIN' JOHN - SERVES 6

I wondered about sharing this so soon after New Year’s Day, but then I thought this could be eaten at any time of the year. So, here it is.

Here in the States, Hoppin' John is traditionally eaten on New Year's Day (if you have leftovers the day after, it’s called Skippin’ Jenny). I have always been a big fan of Southern Living recipes and found this one here. It didn't disappoint and we both thought it excellent. My dear other half will admit that he doesn’t like beans unless they are smothered in sauce (Bushes original is his favorite and they are pretty darned good as I like those too). He surprised himself how much he enjoyed them in this dish, so if you don't have bean lovers in your home, you might try this recipe. Looking at all the ingredients, I saw that there were enough to make it a very tasty dish. I had an idea it would be a winner. We didn't change much but I have added those I made below the recipe. I would suggest looking at the original to see all their helpful notes.

Classic Hoppin’ John - Serves 6

Prep time: 25 minutes

Total time: 1 hour and 30 minutes.

6 thick-cut bacon slices, chopped

4 celery stalks, sliced (about 1-1/2 cups)

1 medium-sized yellow onion, chopped (about 1-1/2 cups)

1 small green bell pepper, finely chopped (about 1 cup)

3 cloves garlic, chopped (about 1 tablespoon)

1 teaspoon chopped fresh thyme

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1-1/2 teaspoon kosher salt, divided

8 cups low-sodium chicken broth

4 cups fresh or frozen black-eyed peas

2 tablespoons olive oil

1-1/2 cups uncooked Carolina Gold Rice

Fresh green onions (scallions), sliced

Cook the bacon in a Dutch oven over medium-high heat, stirring occasionally, until starting to crisp, about 10 minutes.

Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes.

Add broth and black-eyed peas and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until the peas are tender, about 40 minutes (see my notes below this recipe).

Drain black-eyed pea mixture, reserving cooking liquid. Return them to the pot, along with 1 cup of the cooking liquid. Cover and keep warm; set aside.

Heat the olive oil in a medium saucepan over medium-high heat. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1/2 teaspoon salt. Bring to a boil and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes.

Fluff rice with a fork.

Gently stir rice into the black-eyed pea mixture in the Dutch oven. Stir in remaining cooking liquid, 1/4 cup at a time, until desired consistency is reached.

Garnish individual servings with sliced fresh green onions/scallions.

Traditionally this is served with collard greens and cornbread, but we didn't have either at the time. It is such a hearty dish that we didn't miss these extras.

Dried black-eyed peas are traditionally used in Hoppin' John, but if you're pressed for time, you can use either frozen or canned beans. 

(We used canned. I thought we should have used 2 but Gregg thought the one was enough and it didn't detract by not using the extra can. 

The canned also shortens the time of cooking. We didn't need to wait the 40 minutes and it was done after 15 minutes. You can try a couple of the vegetables to see if they are cooked to your taste.)

As we didn't use two cans of black-eyed peas, a can of whole niblet corn was added. They were a nice addition.

When we don't have regular rice for a recipe, we have Trader Joe's Frozen Jasmine rice, which is put in the microwave for three minutes. Each packet has three servings, but we usually split it in two as the servings are quite small. It's very handy at such times.

We kept the rice and beans separate as a personal choice.

Gregg added a spoonful of sour cream to his at the table.

A few dashes of  Sriracha (or another hot sauce) can be added to give it a little extra zip. 

I think that's about it but if you have any questions, you can put them in the comment section. I will do my best to answer.

If you prefer to copy and paste the address instead of using the link above, the full addy is below.

https://www.southernliving.com/recipes/classic-hoppin-john-recipe

Thanks for looking.

I hope you all have a great week.

MONDAY RECIPE POST - SOUTHERN HOPPING JOHN - SERVES 6

Yesterday we ate our version of Hoppin' John, traditionally eaten on New Year's Day in the U.S.  (The traditional recipe included below.) I don't have a link to this one as we basically followed the instructions on the back of the box of rice we bought, with a few additions. 

Hoppin’ John - 6 servings 

1 lb. sausage meat

1 small sweet red pepper, chopped

2 celery ribs, chopped

6 green onions, sliced

8 cherry tomatoes, halved

1 box of Zatarain's Dirty Rice

2 cups water

1 can (15 ounces) black-eyed peas, rinsed and drained

In a large saucepan cook the sausage over medium heat until no longer pink. 

Drain any grease left in the pan.

Add the sweet red pepper, celery and onions and sauté for about three minutes, combining everything together.  

Add 2-1/2 cups water and the rice and give it a quick stir.

Bring to a boil on medium to high heat, cover and reduce heat to low for 25 minutes (this is according to the directions on our box of rice).  

Add the black-eyed peas, mix in and simmer for five minutes.  

Add the halved grape tomatoes for an additional two minutes, just long enough to heat through. 

Take off the heat and let rest for five minutes.

Serve and enjoy!  

The rice we used was this one.  It has enough spices that you don't need to add any extra.  Even then I did not find it too spicy.  

I thought we would enjoy this recipe but we both said it was even better than expected, very tasty.  

If you don't like it spicy you can always use regular long-grain rice and add your own seasonings. 

This is hearty enough that you could leave out the sausage and add extra beans if you prefer.

We added a little sour cream on the top.

There are enough leftovers for a couple of days. 

Traditional Southern Hoppin’ John - serves 8

I found this at Olivers, link here.

Traditionally eaten with collard greens, which is also considered a lucky vegetable.  

6 thick cut bacon slices, chopped

4 celery stalks, sliced

1 medium yellow onion, chopped

1 small red pepper, finely chopped

3 garlic cloves, minced

1 teaspoon chopped fresh thyme

½ teaspoon black pepper

½ teaspoon cayenne pepper

1 ½ teaspoon sea salt

8 cups chicken broth

4 cups fresh or frozen black-eyed peas

2 tablespoons olive oil

1 ½ cups uncooked rice

Fresh green onions, sliced

Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. 

Add celery, onion, red bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. 

Cook, stirring occasionally, until onion is tender, about 8 minutes. 

Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. 

Drain pea mixture, reserving cooking liquid. 

Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.

Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. 

Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.

One of the stories how this dish was named, and I suppose we take this with a pinch of salt as there are many stories, was because of an older gentleman with a bad leg nicknamed 'hoppin John'. John became known for selling peas and rice on the streets of Charleston. 

Originally brought to the States from West Africa, the beans grew well in the humidity of the southern states.  They were believed to be good luck charms to ward off bad spirits, thanks to the 'eye' in the center of the bean.  Interesting information at this link.

Eating Hoppin' John on New Year's Day is supposed to bring you good luck.  If you eat leftovers on the second day of the year, the name is transformed into Skippin Jenny and demonstrates one's frugality, bringing hope for a further chance of prosperity in the New Year.

One tradition common in the United States is that each person at the meal should leave three peas on their plate to ensure that the New Year will be filled with luck, fortune and romance. 

There are other interesting bits of history regarding this dish.  If you do a search with 'history of hoppin' John' in the subject line, all kinds of interesting information pops up.

Do you have any memories of your own traditions eating Hoppin' John?  I would enjoy reading them if you would like to share.