Skillet Hopping John Recipes

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SOUTHERN HOPPIN' JOHN



Southern Hoppin' John image

This is a quick and easy side dish that will become a favorite of your family.-Anne Creech, Kinston, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound sliced bacon, cut into 1-inch pieces
1 small green or sweet red pepper, chopped
2 celery ribs, chopped
6 green onions, sliced
1 cup uncooked long-grain rice
2 cups water
1/4 teaspoon salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 bay leaf
1 can (15 ounces) black-eyed peas, rinsed and drained

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Drain on paper towels; discard all but 2 tablespoons drippings. Saute pepper, celery and onions in drippings until almost tender. Add rice, water and seasonings. Cover and simmer 10 minutes. Add peas and bacon; simmer 10 minutes longer. Discard bay leaf.

Nutrition Facts : Calories 343 calories, Fat 15g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 448mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.

HOPPIN' JOHN



Hoppin' John image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Thinly slice 3 scallions. Heat 2 tablespoons butter in a large skillet; add the scallion whites, 2 ounces diced smoked ham, 1 diced celery stalk, 1/2 diced green bell pepper, and salt; cook, stirring, 6 minutes. Add 2 minced garlic cloves and a pinch of cayenne; cook 1 minute. Add 10 ounces thawed frozen black-eyed peas and 1 cup chicken broth; simmer 8 minutes. Stir in the scallion greens. Serve over rice if using.

SKILLET HOPPING JOHN



Skillet Hopping John image

Make and share this Skillet Hopping John recipe from Food.com.

Provided by ratherbeswimmin

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 large onion, chopped
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons margarine, melted
2 (16 ounce) cans black-eyed peas, drained and rinsed
2 cups chicken bouillon or 2 cups chicken broth
1 cup uncooked rice
1 teaspoon salt
crushed red pepper flakes

Steps:

  • Saute onion and garlic in butter until onion is tender.
  • Stir in black-eyed peas, chicken bouillon, rice, salt, and 1/2 teaspoon crushed red pepper.
  • Bring mixture to a boil; cover and simmer 20 minutes or until liquid is absorbed and rice is tender.
  • Serve with additional crushed red pepper.

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