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This flavorsome dish from the American South combines black-eyed peas, onion, ham hock and long-grain rice in a satisfying, simmered pilaf. A sprinkling of smoked Cheddar cheese melts lusciously over the top. Traditionally, Hoppin' John is a one-pot recipe, but that often produces soupy results.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook hoppin' john using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Hoppin' John:
- Take 1 cup any style long grain rice
- Get 1 can or 12 oz blackeyed peas undrained
- Make ready 2 1/4 cup water
- Make ready 1 salt, pepper, paprika, garlic powder and onion powder to taste
- Prepare 2 tbsp butter
Some recipes use ham hock, fatback, country sausage, or smoked turkey parts instead of bacon. Melt the butter in a large skillet over medium heat. Drain and rinse soaked peas; set aside. John is best known for his southern culinary expertise and his stone-ground grits and cornmeal.
Instructions to make Hoppin' John:
- Place water, rice and butter into your rice cooker.
- Halfway through cooking pour your can of blackeyes in.
- Around 5 minutes before your cooker flicks to Warm add your seasonings and stir thoroughly.
- Serve either by itself or with biscuits.
He is the author of four cookbooks, including Hoppin' John's Lowcountry. In a large skillet, cook bacon over medium heat until crisp. Saute pepper, celery and onions in drippings until almost tender. The classic Charleston recipe for hoppin' john is a very dry version of the dish, but it is served with greens in their juices — or with a side dish of more peas and pot likker. Hoppin' John is one of those classic Southern dishes that come with as many versions, stories and flavors as there are cooks.
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