Mama Mangia
Super Moderator
Well-known and unknown restaurant recipes -
Hoppin John
Hoppin John is a recipe using black eyed peas and rice and is traditionally prepared in parts of the south (USA) on New Years Day. It is said that as a meal or side dish it brings luck and wealth. The traditional dish is also usually served with collard greens and cornbread.
Ingredients:
•1 pound bulk, lean pork sausage, hot or regular
•1 cup of onion, chopped
•1 cup of green bell pepper, chopped
•1 cup of celery, chopped
•1 14-ounce can of chicken broth
•1 cup of converted rice
•1 tablespoon of garlic powder
•1 teaspoon salt
•1 teaspoon black pepper
•1 bay leaf
•2 14-ounce cans of black-eyed peas, rinsed and drained
Instructions:
•Saute the sausage, onion, green pepper and celery in a large pot over medium-high heat
•Drain the mixture and then put it back into the pot
•Add the chicken broth, rice, garlic powder, salt, black pepper and bay leaf
•Bring to a boil and then reduce the heat and simmer for about 15 minutes
•Add the black-eyed peas to the pot and simmer an additional 7-10 minutes (until liquid is absorbed into the rice)
If you'd like to "go Southern" all the way, serve this dish with some collard greens. Simply saute some onion and bacon together, then add the greens and some water and cook for several hours. And don't forget the cornbread.
Hoppin John
Hoppin John is a recipe using black eyed peas and rice and is traditionally prepared in parts of the south (USA) on New Years Day. It is said that as a meal or side dish it brings luck and wealth. The traditional dish is also usually served with collard greens and cornbread.
Ingredients:
•1 pound bulk, lean pork sausage, hot or regular
•1 cup of onion, chopped
•1 cup of green bell pepper, chopped
•1 cup of celery, chopped
•1 14-ounce can of chicken broth
•1 cup of converted rice
•1 tablespoon of garlic powder
•1 teaspoon salt
•1 teaspoon black pepper
•1 bay leaf
•2 14-ounce cans of black-eyed peas, rinsed and drained
Instructions:
•Saute the sausage, onion, green pepper and celery in a large pot over medium-high heat
•Drain the mixture and then put it back into the pot
•Add the chicken broth, rice, garlic powder, salt, black pepper and bay leaf
•Bring to a boil and then reduce the heat and simmer for about 15 minutes
•Add the black-eyed peas to the pot and simmer an additional 7-10 minutes (until liquid is absorbed into the rice)
If you'd like to "go Southern" all the way, serve this dish with some collard greens. Simply saute some onion and bacon together, then add the greens and some water and cook for several hours. And don't forget the cornbread.