Mimis Hoppin John With Pork Jowl Recipes

MIMI'S HOPPIN' JOHN WITH PORK JOWL

Mimi's Hoppin' John with Pork Jowl image

This a simple dish of rice, black-eyed peas, and ham that my grandmother made every year for New Year's Day. It is a southern tradition that goes along well with cornbread and collard greens.

Provided by booksaremycrack

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 10h40m

Yield 12

Number Of Ingredients 8

Ingredients

3 cups dry black-eyed peas
1 pound pork jowl, chopped into 1/4-inch cubes
1 large sweet onion, chopped
1 tablespoon minced garlic
8 cups chicken stock
2 cups chopped ham
4 cups cooked rice
salt to taste

Steps:

Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
Place pork jowl into a large soup pot over medium-high heat and cook until fat has rendered. Add onion and garlic and cook until onion is soft and pork has slightly browned, 5 to 7 minutes.
Add chicken stock and drained black-eyed peas to the soup pot. Add diced ham and stir. Bring to a boil and reduce to a simmer. Simmer, covered, until beans are completely tender, 1 1/2 hours.
Remove pork jowl from soup using a slotted spoon and discard. Mix cooked rice into the soup. Simmer, covered, 30 minutes more. Season with salt.

Nutrition Facts : Calories 521.8 calories, Carbohydrate 42 g, Cholesterol 46.7 mg, Fat 31.3 g, Fiber 5 g, Protein 18.3 g, SaturatedFat 11.2 g, Sodium 776.1 mg, Sugar 3.8 g

HOPPIN' JOHN

Hoppin' John image

Provided by Matt Lee And Ted Lee

Categories side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup dried black-eyed peas or field peas
2 tablespoons olive oil
1 smoked hog jowl, or 1/4 pound (3 strips) thick-cut smoked bacon
1 medium onion, coarsely chopped
1/2 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional)
1 1/2 cups uncooked rice

Steps:

Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, and brown the hog jowl on both sides. (If using bacon, omit the olive oil, and simply render the fat in the pot for 5 minutes.) Add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.
Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.
Turn off flame, and allow hoppin' John to steam in pot, lid on, for 5 minutes. If using hog jowl, remove from pot, and shred meat. Fluff hoppin' John, and add shredded jowl. Serve.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams

MIMI'S HOPPIN' JOHN WITH PORK JOWL

Mimi's Hoppin' John with Pork Jowl image

This a simple dish of rice, black-eyed peas, and ham that my grandmother made every year for New Year's Day. It is a southern tradition that goes along well with cornbread and collard greens.

Provided by booksaremycrack

Categories Ham Soup

Time 10h40m

Yield 12

Number Of Ingredients 8

Ingredients

3 cups dry black-eyed peas
1 pound pork jowl, chopped into 1/4-inch cubes
1 large sweet onion, chopped
1 tablespoon minced garlic
8 cups chicken stock
2 cups chopped ham
4 cups cooked rice
salt to taste

Steps:

Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
Place pork jowl into a large soup pot over medium-high heat and cook until fat has rendered. Add onion and garlic and cook until onion is soft and pork has slightly browned, 5 to 7 minutes.
Add chicken stock and drained black-eyed peas to the soup pot. Add diced ham and stir. Bring to a boil and reduce to a simmer. Simmer, covered, until beans are completely tender, 1 1/2 hours.
Remove pork jowl from soup using a slotted spoon and discard. Mix cooked rice into the soup. Simmer, covered, 30 minutes more. Season with salt.

Nutrition Facts : Calories 521.8 calories, Carbohydrate 42 g, Cholesterol 46.7 mg, Fat 31.3 g, Fiber 5 g, Protein 18.3 g, SaturatedFat 11.2 g, Sodium 776.1 mg, Sugar 3.8 g

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