Step-by-Step Guide to Prepare Quick Hoppin Johns

Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hoppin johns. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Hoppin Johns is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Hoppin Johns is something that I’ve loved my whole life.

Hoppin' John is one of those classic Southern dishes that come with as many versions, stories and flavors as there are cooks. At its core, however, Hoppin' John is rice, black-eyed peas (or field peas). Hoppin' John is found in most states of the South, but it is mainly associated with the Carolinas. Hoppin' John is also known to many as Carolina Peas and Rice.

To begin with this recipe, we have to prepare a few ingredients. You can have hoppin johns using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Hoppin Johns:

1. Prepare 1 lb black eyed peas, dry
2. Prepare 2 Tbsp olive oil
3. Get 1/2 medium yellow onion, chopped
4. Get 3 celery stalks, chopped
5. Prepare 2 cloves garlic, minced
6. Make ready 2 bay leaves
7. Make ready 1 tsp chili powder
8. Take 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme leaves
9. Make ready 8 cups low-sodium chicken broth
10. Take 1 large smoked ham hock
11. Get to taste kosher salt and black pepper,
12. Make ready 3 cups white rice, steamed
13. Take green onion, chopped, for garnish

Traditionally, Hoppin' John is a one-pot recipe. Wine Recommendation: The robust flavors of Hoppin' John call for an equally assertive wine. Go for a brash, full-bodied red zinfandel from California. Its spicy blackberry richness is easily up to the task.

Instructions to make Hoppin Johns:

1. 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.
2. 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.
3. Next,add garlic and stir in the bay leaves, chili powder and thyme leaves and allow the spices to toast for about 1 minute.
4. 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.
5. 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.
6. Test the soup and season to taste with salt and fresh cracked pepper.
7. Serve over steamed white rice and garnish with chopped green onions. Enjoy!

Go for a brash, full-bodied red zinfandel from California. Its spicy blackberry richness is easily up to the task. Hoppin John soup and slow cooked greens in pot likker with a slice of cornbread for dipping is practically mandatory. Use your instant pot to save on cooking time for the black eyed peas. This version of Hoppin' John is the BOMB.

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