Stir in rice, sausage, and hoppin' John until evenly distributed. Season with
In a 5 to 6 quart slow cooker put ham, carrots, onion and celery as first layer.
Add 3 cans blackeyed peas and collard greens as second layer.
Mix spices in chicken broth and pour over all.
Cook on low for 8 to 10 hours, depending on your slow cooker.
Cook rice according to directions on package and add to Hoppin' John just before serving.
Add more chicken broth if needed.
Makes 10 to 12 servings.
erved over cooked rice for Hoppin' John.
In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.
In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
Bring to a boil and then reduce heat to medium.
When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the ...
Heat oil in a large nonstick skillet over medium heat.
Add onion, bell pepper, and celery. Cook until the vegetables soften, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add broth, barley, thyme, lemon juice, crushed red pepper, and salt; bring to a boil.
Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
Remove from the heat and stir in black-eyed peas.
Cover and let stand for 5 minutes.
Serve hot.
Cook Turkey sausage and make sure its crumbly.Drain off any excess liquid.
Mix all ingredients including the Turkey, in a Pot and bring to a simmer on low to med heat.
I stated only six servings because we have it as our main course with a salad.
Fry bacon, drain on paper toweling; crumble and set aside.
Reserve 2 tablespoons grease.
In a medium sized mixing bowl, combine rice, water, tomato juice, tomatoes, onion, seasonings (liquid and dry) and bacon drippings.
Pour into a 2 quart buttered casserole; cover tightly.
Bake at 350* for 1 hour.
Uncover, stir and toss lightly with black-eyed peas.
Top with crumbled bacon pieces.
Cover and bake for about 30 more minutes.
Garnish with parsley, if desired.
Sort thought the peas, discarding any shriveled ones. Place peas in a large pot, covering them with at least 2\" of water and soak for 4-6 hours or heat to boiling over high heat, remove from heat and allow to soak for 2 hours. Using either method, drain after soaking.
Place onion, carrots and garlic in food processor and pulse to achieve a medium to fine dice. Tie parsley sprigs together with kitchen twine or dental floss.
After soaking and rinsing, place peas, onion, carrots, garlic, and parsley bundle into a clean pot. Add 12 cups of ...
Cover peas with boiling water and let rest for one hour. Pour water off and rinse and drain.
Combine onion, celery with 1/2 cup of the stock in a 2 1/2 quart sauce pan. Cover and cook over medium high heat until tender, about 3 or 4 minutes.
Add the peas and remaining stock, cover and bring to a boil over medium high heat. Reduce heat to simmer and cook peas until tender, about 15 or 20 minutes.
Stir in the rice, salt, cumin and hot pepper sauce. Cover and simmer until rice is tender, about 20 minutes.
Toss with spread, parsley ...
Brown beef strips in lard or oil; sprinkle with next three ingredients.
Add 1 1/2 cups water; cover tightly and cook slowly 30 minutes.
Remove meat and set aside; add rice, celery and onion to pan liquid.
Return meat to pan and add peas and tomatoes.
Cover tightly and continue cooking slowly until rice and meat are done, adding additional water if needed to prevent scorching, about 45 minutes.
Fry sausage and drain.
Drain 3 cans of peas; use juice and all of the other 3 cans.
In a 6-quart pot, stir in peas, onions, salt, pepper, water and sausage.
Bring to a boil and cook on medium for 45 minutes.
Add cooked rice and simmer 20 minutes more.
The soup will be thick, so stir frequently to keep from sticking.
In a large skillet, saute onion, celery and garlic in hot olive oil until onion is soft.
Stir in remaining ingredients. Heat to a boil; reduce heat and cover tightly.
Simmer 30 to 40 minutes or until liquid is absorbed.
Makes about 6 servings.
Wash peas and place in large pan with cold water.
Bring to a boil and boil 2 minutes.
Remove from heat, cover and let sit for 1 hour.
Fry bacon slowly until brown, drain.
Add Tabasco sauce, bacon and salt to peas.
Bring to a boil, lower heat and simmer, stirring frequently for 30 minutes or until rice is tender. Should be moist, but not wet.
Makes 6 servings.
Fry sausage and drain. Add peas and juice, onion, salt, pepper, water and sausage.
Bring to a boil and cook on medium heat 30 to 45 minutes.
Add cooked rice and let simmer 10 minutes.
In the early
1900's,
the Labor Day celebration on the \"green\" was a
festive
affair on St. Helena Island.
Visitors joined the crowd
of local islanders for a gala celebration at the picnic ground,
known
as the \"bay or \"green\".
Tables and concession stands, set
up\tby
individuals from Lady's Island and St.
Helena
Island, featured delicacies such as red rice, Hoppin' John (or
peas
cooked with rice), fish, crab, shrimp, fried chicken and ham.
Cook beans in boiling salt water until tender.
Add brown sugar.
Fry bacon and onions until bacon is crisp; drain and crumble bacon and add with onions to beans.
Cook rice.
Drain and rinse peas.
Slice scallions.
In large frying pan, cook bacon until crisp.
Drain and crumble bacon. Pour off all but 2 tablespoons fat.
Put the rice, peas, scallions, salt and pepper into pan and heat through, 3 to 5 minutes.
Stir in bacon and serve.
Coat a heavy saucepan with oil; add onions and cook over medium heat, stirring often, until onions are softened.
Add garlic and rice, stirring to coat rice with oil.
Cook and stir 1 to 2 minutes, or until rice is opaque.
Add water, lentils, salt and pepper.
Cook peas according to directions on package.
Bring water and salt to a boil; add rice.
Cover and simmer until rice is tender (approximately 20 to 25 minutes).
Combine bacon fat, rice, peas and onions in frypan; season with salt and pepper to taste.
Heat until all are warm.
Stir in bacon and serve.