Hoppin John Stew With Cheddar Cheese Grits Recipes
HOPPIN' JOHN STEW WITH CHEDDAR CHEESE GRITS
Make and share this Hoppin' John Stew With Cheddar Cheese Grits recipe from Food.com.
Provided by KathyP53
Categories Ham
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium heat; add ham and onions, and saute 3-5 minutes or until onion is tender. Stir in black eyed peas and next 3 ingredients. Cover, reduce heat to low, and cook, stirring occasionally, 15 minutes. Remove from heat, and stir in cilantro. Serve immediately over White Cheddar Cheese Grits.
- White Cheddar Cheese Grits:.
- Bring chicken broth and butter to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits, and return to boil. Reduce heat to medium-low, and simmer, stirring occasionally, 5 minutes or until thickened. Stir in cheese until melted. Serve immediately.
Nutrition Facts : Calories 579, Fat 22.4, SaturatedFat 13.1, Cholesterol 57.5, Sodium 1863.4, Carbohydrate 72.6, Fiber 9.6, Sugar 2.9, Protein 26.4
HOPPIN' JOHN
This recipe for the classic Southern stew that you're meant to eat on New Year's Day for good luck in the coming year comes from Kathleen Boone of Atmore, Alabama.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat, cook bacon until crisp, 3 to 5 minutes. Add onion, celery, bell pepper, and thyme; cook until onion is translucent, 3 to 5 minutes.
- Add broth, peas, and 1 cup water. Bring to a boil; reduce heat. Simmer until thickened, about 40 minutes. Stir in parsley; season with salt and pepper. Serve over rice.
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- Cook bacon in a Dutch oven over medium-high, stirring occasionally, until starting to crisp, about 10 minutes. Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and 1 teaspoon of the salt. Cook, stirring occasionally, until onion is tender, about 8 minutes. Add broth and black-eyed peas and bring to a boil over medium-high. Reduce heat to medium-low, and simmer until peas are tender, about 40 minutes. Drain pea mixture, reserving cooking liquid. Return pea mixture and 1 cup of the cooking liquid to Dutch oven. Cover to keep warm; set aside.
- Heat oil in a medium saucepan over medium-high. Add rice and cook, stirring often, until fragrant and lightly toasted, 3 to 4 minutes. Stir in 3 cups of the reserved cooking liquid and remaining 1⁄2 teaspoon salt. Bring to a boil, and reduce heat to medium-low; cover and cook until rice is tender, 15 to 18 minutes. Fluff rice with a fork, and gently stir into pea mixture in Dutch oven. Stir in remaining cooking liquid, 1⁄4 cup at a time, until desired consistency is reached. Sprinkle servings with sliced fresh scallions.
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