← Back to Search Results
Southern
Hoppin' John

Photo by:
Comments: 1
 

Recipe

This is a traditional dish from the South.

Yield: 4–6 servings
Prep time: 12 Mins
Cooking time: 3–3½ Hrs

Ingredients

  • 2 smoked ham hocks, about 2¼ lb (1.1kg)
  • 1 fresh bouquet garni, with 1 celery rib, 4 thyme sprigs, and 1 bay leaf tied together with kitchen twine
  • 2 large onions, chopped
  • ¼ tsp crushed hot red pepper
  • 1 tbsp vegetable oil
  • 1 cup long grain rice
  • 2 cans (15.5 oz/440g) black-eyed beans, drained and rinsed
  • Hot pepper sauce, to serve

Special Equipment:

  • Flameproof casserole with fitted lid
  • Large heatproof bowl

Directions

1. Put the ham hock in a large saucepan and add enough cold water to cover. Slowly bring to a boil over high heat, skimming the surface as necessary. Reduce the heat to low, add the bouquet garni, half the onions and the hot pepper. Re-cover the pan again and simmer for 2½ hours, or until the meat is very tender when pierced with the tip of a knife.

2. Place a colander over a large heatproof bowl and strain the cooking liquid. Reserve the liquid and set the ham hock aside to cool.

3. Meanwhile, heat the oil in a large flameproof casserole over a medium heat. Add the remaining onions and cook for 5 minutes until softened but not browned, stirring occasionally. Stir in the rice.

4. Stir in 2 cups of the reserved cooking liquid, the beans and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover tightly, and simmer for 20 minutes.

5. Meanwhile, remove the meat from the ham hock and cut into large chunks; discard skin and bones.

6. Remove the casserole from the heat and let stand for 5 minutes, covered. Use a fork to stir in the ham. Pile the mixture onto a large serving platter and serve with hot pepper sauce on the side.

Variation: Spicy Hoppin' John

Tomatoes make a good addition to the basic recipe and will make the dish go further. Simply add one 14.5oz (400g) can of chopped tomatoes, drained, in step 4. For extra spice, you can also add a good pinch of Cajun or Creole seasoning.

Notes

Prepare ahead: Step 1 can be prepared 1 day in advance. Chill the meat until ready to use.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

776kcal (39%)
96mg (10%)
4mg (6%)
0mcg RAE (0%)
1196mg
115mg
52g
2g
11g
63g
114mg (38%)
2187mg (91%)
11g (57%)
34g (52%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • suzkenworthy

    01.24.10 Flag comment

    I have never even heard of this before but seemed something different and still relatively healthy for football (besides chili). I was worried while cooking it might be a bit too beany but alas it was not, quite tasty!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
food-to-live-by Food to Live By
by Myra Goodman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-provence-cookbook The Provence Cookbook
by Patricia Wells
american-masala American Masala
by Suvir Saran
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
baked-explorations Baked Explorations
by Matt Lewis
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?