Hoppin’ John Recipe

  Every year I make this classic Southern dish to celebrate New Year’s.  Hoppin’ John is one of those dishes that comes with many versions, stories, and flavors – but my personal favorite is this recipe I am sharing today from “The Joy of Cooking”, the most authoritative cookbook in America.  My mom gave me…

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Hoppin' John","author":{"@type":"Person","name":"editbyvirginia"},"datePublished":"2018-12-30 18:40:14","image":"https:\/\/editbyvirginia.com\/wp-content\/uploads\/2018\/12\/IMG_9022.jpg","description":"","recipeYield":"8-10","recipeIngredient":["8 ounces dried black-eyed peas","3 cups water","1 1\/2 cups chopped onions","1 tablespoon fresh garlic, minced","4 ounces diced pancetta ((leftover Christmas ham works great, too))","1\/2 teaspoon dried thyme","2 large bay leaves","1\/2 teaspoon crushed red pepper","1\/2 - 1 1\/4 cups chicken stock","2 tablespoons butter","2 - 4 slices bacon","1 1\/2 cups long-grain rice","2 teaspoons salt","1\/4 cup fresh parsley, minced"],"recipeInstructions":["Turn the peas into a large Dutch Oven (or any large ovenproof pot) and add enough cold water to cover by 1 inch. Boil rapidly for 1 minute, then remove from the heat, cover, and let stand for 1 1\/2 hours. Drain the peas and rinse thoroughly. Return the peas to the pot and add water, onions, garlic, pancetta, thyme, red pepper flake, and bay leaves.","Simmer gently, uncovered, just until tender, 20-30 minutes. Drain, reserving cooking liquid (I do this by placing a bowl under the colander). Discard the bay leaves. Season the peas and ham with salt and ground black pepper to taste. Cover and set aside, Let the pea cooking liquid settle for 5 minutes, then pour it into a 4-cup measure, discarding the residue at the bottom of the pot. Add 1\/2 to 1 1\/4 cups chicken stock to make 2 3\/4 cups.","Position a rack in the center of the oven. Preheat the oven to 325 degrees. Set the same pot you used to cook the peas over medium heat and add 2 T butter and 2-4 slices of bacon, diced. Cook, stirring, until the bacon has released most of its fat and has begun to crisp. Stir in 1 \/12 cups long-grain rice and 2 tsp salt.","Cook, stirring to coat the grains with fat, for 1 minute. Add the pea cooking liquid and bring to a simmer. Stir once with a fork, the cover and bake until the rice has absorbed all the liquid, 20 to 25 minutes. Scatter the peas and ham over the top, cover, and return to the oven for 3 minutes. Sprinkle with 1\/4 cup fresh minced parsley.","Toss lightly with a fork until the rice is fluffed and all the ingredients are mixed. Cover and let stand for 10-30 minutes before serving. Hoppin' John can be made 1 day ahead, covered, and refrigerated. Bring to room temperature, then bake, covered and without stirring, in a 275 degree over until just warmed through.\r\n\r\nHappy New Year!!"]} Print Recipe Hoppin' John Servings Ingredients 8 ounces dried black-eyed peas3 cups water1 1/2 cups chopped onions1 tablespoon fresh garlic, minced4 ounces diced pancetta (leftover Christmas ham works great, too)1/2 teaspoon dried thyme2 large bay leaves1/2 teaspoon crushed red pepper1/2 - 1 1/4 cups chicken stock2 tablespoons butter2 - 4 slices bacon1 1/2 cups long-grain rice2 teaspoons salt1/4 cup fresh parsley, minced Servings Ingredients 8 ounces dried black-eyed peas3 cups water1 1/2 cups chopped onions1 tablespoon fresh garlic, minced4 ounces diced pancetta (leftover Christmas ham works great, too)1/2 teaspoon dried thyme2 large bay leaves1/2 teaspoon crushed red pepper1/2 - 1 1/4 cups chicken stock2 tablespoons butter2 - 4 slices bacon1 1/2 cups long-grain rice2 teaspoons salt1/4 cup fresh parsley, minced Instructions Turn the peas into a large Dutch Oven (or any large ovenproof pot) and add enough cold water to cover by 1 inch. Boil rapidly for 1 minute, then remove from the heat, cover, and let stand for 1 1/2 hours. Drain the peas and rinse thoroughly. Return the peas to the pot and add water, onions, garlic, pancetta, thyme, red pepper flake, and bay leaves. Simmer gently, uncovered, just until tender, 20-30 minutes. Drain, reserving cooking liquid (I do this by placing a bowl under the colander). Discard the bay leaves. Season the peas and ham with salt and ground black pepper to taste. Cover and set aside, Let the pea cooking liquid settle for 5 minutes, then pour it into a 4-cup measure, discarding the residue at the bottom of the pot. Add 1/2 to 1 1/4 cups chicken stock to make 2 3/4 cups. Position a rack in the center of the oven. Preheat the oven to 325 degrees. Set the same pot you used to cook the peas over medium heat and add 2 T butter and 2-4 slices of bacon, diced. Cook, stirring, until the bacon has released most of its fat and has begun to crisp. Stir in 1 /12 cups long-grain rice and 2 tsp salt. Cook, stirring to coat the grains with fat, for 1 minute. Add the pea cooking liquid and bring to a simmer. Stir once with a fork, the cover and bake until the rice has absorbed all the liquid, 20 to 25 minutes. Scatter the peas and ham over the top, cover, and return to the oven for 3 minutes. Sprinkle with 1/4 cup fresh minced parsley. Toss lightly with a fork until the rice is fluffed and all the ingredients are mixed. Cover and let stand for 10-30 minutes before serving. Hoppin' John can be made 1 day ahead, covered, and refrigerated. Bring to room temperature, then bake, covered and without stirring, in a 275 degree over until just warmed through. Happy New Year!! Share this Recipe Read More...

Easy Instant Pot Hummus

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Easy Instant Pot Hummus","author":{"@type":"Person","name":"editbyvirginia"},"datePublished":"2018-05-10 16:17:11","image":"","description":"","recipeYield":"1 Qt","prepTime":"PT10M","cookTime":"PT35M","recipeIngredient":["1 cup dried chickpeas \/ garbanzo beans","3 cups vegetable stock","2 tablespoons Extra virgin olive oil","4 tablespoons tahini","1\/3 cup Fresh lemon juice","3 cloves garlic","1 teaspoon ground cumin","1\/4 teaspoon Sea salt","1\/4 teaspoon cayenne pepper","1\/2 cup water","1 cup reserved cooking liquid"],"recipeInstructions":["Add chickpeas to the Instant Pot and cover with 3 cups of vegetable stock. Place, lock, and seal the lid. Press \"Manual\" (high pressure) and adjust to 35 minutes. Once the timer goes off, allow the pressure to release naturally.","Once cooked, strain the chickpeas through a colander with a bowl underneath to reserve the cooking liquid. Add the cooked chickpeas to a food processor and add the olive oil, tahini, lemon juice, garlic, cumin, salt, cayenne, and reserved cooking liquid. Process into a thick puree, adding in water as needed to create the desired consistency.","If you're not planning to serve immediately, I recommended making it a little thinner as it will firm up when stored. Store in a quart sized mason jar for up to week."]} Print Recipe Easy Instant Pot Hummus Prep Time 10 minutes Cook Time 35 minutes Passive Time 1 hour Servings Ingredients 1 cup dried chickpeas / garbanzo beans3 cups vegetable stock2 tablespoons Extra virgin olive oil4 tablespoons tahini1/3 cup Fresh lemon juice3 cloves garlic1 teaspoon ground cumin1/4 teaspoon Sea salt1/4 teaspoon cayenne pepper1/2 cup water1 cup reserved cooking liquid Prep Time 10 minutes Cook Time 35 minutes Passive Time 1 hour Servings Ingredients 1 cup dried chickpeas / garbanzo beans3 cups vegetable stock2 tablespoons Extra virgin olive oil4 tablespoons tahini1/3 cup Fresh lemon juice3 cloves garlic1 teaspoon ground cumin1/4 teaspoon Sea salt1/4 teaspoon cayenne pepper1/2 cup water1 cup reserved cooking liquid Instructions Add chickpeas to the Instant Pot and cover with 3 cups of vegetable stock. Place, lock, and seal the lid. Press "Manual" (high pressure) and adjust to 35 minutes. Once the timer goes off, allow the pressure to release naturally. Once cooked, strain the chickpeas through a colander with a bowl underneath to reserve the cooking liquid. Add the cooked chickpeas to a food processor and add the olive oil, tahini, lemon juice, garlic, cumin, salt, cayenne, and reserved cooking liquid. Process into a thick puree, adding in water as needed to create the desired consistency. If you're not planning to serve immediately, I recommended making it a little thinner as it will firm up when stored. Store in a quart sized mason jar for up to week. Share this Recipe   Read More...