Coast Cooking

Hoppin’ John fits the bill for a quick, inexpensive and delicious one-pot meal

Hoppin’ Johns may be a Low Country recipe, but it works well for a Mardi Gras gathering.
Hoppin’ Johns may be a Low Country recipe, but it works well for a Mardi Gras gathering. Special to the Sun Herald

Today is the last day of a week I’ve blogged about simple one-pot dishes perfect for a Mardi Gras gathering.

Hoppin’ John may not be a Gulf South recipe. It originated in the Carolina Low Country, but it fits the bill for a quick, inexpensive and delicious one pot meal for a large gathering.

Sauté smoked ham in a little oil, add an onion and a bell pepper and cook for 5 minutes. Season with black pepper and salt. Steam 1 cup rice in two cups of chicken stock for 20 minutes. Add dried black eyed peas to the vegetables and cover by 1 inch with chicken stock, simmer lid on until the BEPs are tender. Add the rice, combine and serve with Valentina Hot Sauce.

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