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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 151.2
  • Total Fat: 4.2 g
  • Cholesterol: 19.5 mg
  • Sodium: 833.9 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 4.4 g
  • Protein: 10.4 g

View full nutritional breakdown of Hoppin' John calories by ingredient
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Hoppin' John

Submitted by: CCKELLY3

Introduction

This is my version of Hoppin' John, a wonderful side dish alone or over a grain. I use boiled, pearled barley to make this a quick, very satisfying lunch that will stay with you for hours. This is my version of Hoppin' John, a wonderful side dish alone or over a grain. I use boiled, pearled barley to make this a quick, very satisfying lunch that will stay with you for hours.
Number of Servings: 12

Ingredients

    1 lb. dry black-eyed peas, soaked
    14 oz. cured ham, cut into 4 large chunks
    1 c. celery, diced
    1 c. onion, chopped
    4-6 c. water
    2 bay leaves
    1 tsp garlic powder
    1 1/2 tsp turmeric
    1/2 tsp liquid smoke
    2 tsp Worcestershire sauce
    1 cube (or tsp) chicken bouillon or soup base (optional)
    1 1/2 tsp. olive oil
    1/2 tsp more turmeric
    1 1/2 tsp. Tabasco sauce
    1/2 tsp. red pepper flakes
    1/2 tsp. chipotle powder (optional)
    Salt & pepper to taste


Directions

Makes about 12 half-cup servings as a side dish.
1. Put beans, ham, turmeric, bay leaves, garlic powder, liquid smoke, Worcestershire sauce and enough water to just cover the beans in a pot. (If using a chicken bouillon cube, dissolve it first in 1 cup of the water. If using chicken stock or base, just add to the pot).
2. Bring the beans to a boil, and boil 3-5 minutes.
3. Cover, reduce to medium-low.
4. While waiting for pot to boil, saute the onions and celery in the 1 1/2 tsp. of olive oil. Add the remaining 1/2 tsp. turmeric, Tabasco sauce, red pepper flakes, chipotle powder and black pepper. Stir frequently to prevent burning. Cook till soft and add garlic. Saute 1-2 minutes longer, then pour into the beans.
5. Let the beans cook at just below a boil for 2-3 hours --this will vary depending on how long you soaked the beans first.Check and stir often and add water as necessary to keep the beans covered.
6. You can serve with or without whatever broth remains at end of cooking time, or use it to cook your rice or other grain.

HINT: using the Tobasco sauce while sauteing the onions brings out a bit of their sweetness, but this isn't enough to make the dish spicy. If you're like me, you can always add more. The chipotle won't add much heat, but it does lend a mysterious depth with a bit of smokiness.

NOTE: I cut way back on all the spicy herb and spices, since not everyone enjoys the heat. However, I often double and triple the hot spices in this recipe when my guests all enjoy spicy food.

Number of Servings: 12

Recipe submitted by SparkPeople user CCKELLY3.






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