Hoppin John With Bacon Cheese Recipes
SOUTHERN HOPPIN' JOHN
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
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 WITH BACON & CHEESE
Adding cheddar on top isn't traditional in this Southern classic-but no one who's tried our Hoppin' John with Bacon & Cheese has ever complained.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1-1/3 cups each
Number Of Ingredients 9
Steps:
- Heat dressing in large saucepan on medium heat. Add onions and carrots; cook and stir 4 min. Stir in rice, peas, water and hot pepper sauce.
- Bring to boil; cover. Simmer on medium-low heat 12 min. or until rice is tender, stirring occasionally.
- Remove from heat. Top with bacon and cheese. Let stand, covered, 5 min.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g
CROOK'S CORNER HOPPIN' JOHN
"Everything I do is as authentic as possible, but with my own refinements," the chef Bill Neal of Crook's Corner in Chapel Hill, N.C., told Craig Claiborne in 1985. "I try to make a personal statement." An example was his hoppin' John. A typical version of the time consisted basically of cooked peas - black-eyed or crowder - served on a bed of rice; the usual seasonings were only salt, pepper and perhaps a little salt pork. Mr. Neal seasoned his peas with garlic, thyme and bay leaf, and added a garnish of cubed tomatoes, chopped scallions and grated cheese.
Provided by Craig Claiborne
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put the bacon or salt pork in a saucepan and cook, stirring often, until all the cubes are crisp. Add the carrots, celery and onions and cook, stirring, about 1 minute.
- Add peas, garlic, about 1 1/4 cups water or to barely cover, thyme, bay leaf, salt and pepper flakes. Bring to boil and let simmer, uncovered, 30 to 40 minutes, until tender but not mushy. Remove from heat.
- Put the rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to boil and let simmer 17 minutes. Stir in the butter.
- Cut unpeeled tomato into 1/4-inch cubes; there should be about 1 cup.
- Arrange the hot rice in the center of a platter. Spoon the hot pea mixture, including liquid, over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately.
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