Skillet Suppers: Hoppin’ John and Limpin’ Susan

Skillet Suppers: Hoppin’ John and Limpin’ Susan

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Skillet Suppers on www.virginiawillis.com

During a busy week sometimes a “Skillet Supper” is the way to go. Toss some ingredients in the skillet, pop it in the oven, and dinner cooks itself. This is one of those busy weeks for me, so I’m sharing a recipe for a Hoppin’ John and Limpin’ Susan mash-up from Lighten Up, Y’all and linking to my recipe for Pork Chops with Cabbage and Sweet Potato on Southern Kitchen. (More about that in a bit….)

Hoppin’ John is an old-fashioned country dish traditionally served on New Year’s Day. It’s made with peas, rice, and most often flavored with a hunk of pork such as salt pork, fatback, or hog jowl. So who is Limpin’ Susan? Legend has it that Limpin’ Susan was the wife of Hoppin’ John. There seems to be little known about the origin of the name for Limpin’ Susan, but the one constant is that it typically consists of rice, bacon, and okra. Both are one-pot, inexpensive meals. In this recipe, I have reunited the happy couple. It seems to me if one is hopping and the other is limping, they probably need each other to lean on!

Skillet Suppers on www.virginiawillis.com

Cooking with Virginia

More about that skillet supper on Southern Kitchen! So, I’m very excited about our partnership. ICYMI Southern Kitchen is the new home for Cooking with Virginia. I’ll have at least one column with a recipe each month. And, I will also contribute another half dozen or so posts that drill down a bit deeper on technique, like this one on braising. This month, I’ve developed a simple weeknight skillet supper of Pork Chops with Cabbage and Sweet Potatoes. You can also check out my very first interview regarding my new book Secrets of the Southern Table due out May 1 and take an exclusive sneak peek at the recipe for West African Chicken Stew with Collard Greens and Peanuts.

Skillet Suppers on www.virginiawillis.com

Revving Up for Book Tour

If you are in the Atlanta area, please sign up for the launch party at The Atlanta History Center and if you’re outside of Atlanta, please keep an eye on my events page to see if and when I’ll be in your neighborhood. We’ll be adding tons of events very soon! Thanks for reading. I hope you enjoy the recipes.

Bon Appétit, Y’all!

Virginia Willis

Skillet Suppers on www.virginiawillis.com

Hoppin' John and Limpin' Susan

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 6
Author: Virginia Willis

Ingredients

  • 1 strip center-cut bacon cut into lardons
  • 1 sweet onion chopped
  • 2 cups freshly shelled black-eyed peas about 1½ pounds unshelled or frozen black-eyed peas, thawed
  • 2 cups homemade chicken stock or reduced-fat low-sodium chicken broth, or water
  • 2 cups water
  • 1 dried chile such as chipotle or ancho, halved and seeded, left whole, or torn into bits for more heat
  • Coarse kosher salt and freshly ground black pepper
  • 1 cup long grain white rice or jasmine brown rice
  • 8 ounces okra stemmed and cut into ½-inch pieces
  • ¼ cup chopped fresh parsley
  • 2 green onions trimmed and chopped
  • 1 small fresh red chile such as bird’s eye or Thai, chopped, for garnish (optional)
  • Hot sauce for serving

Instructions

  • Place a medium pan over medium-high heat. Add the bacon and cook until the fat is rendered, about 3 minutes. Transfer the bacon to a paper towel–lined plate and pour off all but a teaspoon or so of the bacon grease. Return the bacon to the pan. Add the onion and cook until soft and translucent, 3 to 5 minutes. Add peas, stock, the 2 cups water, and the dried chile. Season with salt and pepper. Bring to a boil over high heat, decrease the heat to simmer and cook, uncovered, until the peas are just tender (almost al dente) and about 2 cups of liquid remain, about 20 minutes. Taste and adjust the seasoning with salt and pepper.
  • Add the rice and okra to the pot, and stir to combine. Cover, and simmer over low heat for about 20 minutes. (If using brown rice, add the rice, but do not add the okra at this point. Let the brown rice simmer for 10 minutes, remove the lid and quickly add the okra. Cover and continue to cook until the rice and okra are tender, an additional 25 minutes.) Do not remove the lid during this part of cooking.
  • Remove the pot from the heat and allow the rice to steam, still covered, for another 10 minutes. Remove the cover and remove the dried chile. Fluff with a fork; taste and adjust for seasoning with salt and pepper. Scatter the parsley over the top and serve immediately with the green onions, fresh red chile, and hot sauce.

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Skillet Suppers on www.virginiawillis.com

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photo credits: Angie Mosier- Hoppin John and Limpin Susan; Virginia Willis – pork chops; Biscuits – Craftsy

Copyright © 2018 Virginia Willis Culinary Enterprises, Inc.

Please note that this post may contain affiliate links. (That means I make a commission if you use my affiliate link to buy the product.)

Virginia Willis

Georgia-born French-trained Chef Virginia Willis has made chocolate chip cookies with Dwanye “The Rock” Johnson, foraged for berries in the Alaskan wilderness, harvested capers in the shadow of a smoldering volcano in Sicily, and beguiled celebrities such as Jane Fonda, Bill Clinton, and Julie Chrisley with her cooking -- but it all started in her grandmother’s country kitchen. Virginia is a chef instructor for the digital streaming platform Food Network Kitchen and author of Secrets of the Southern Table: A Food Lover’s Tour of the Global South, Lighten Up, Y’all, Bon Appétit, Y’all, Basic to Brilliant, Y’all, Okra, and Grits. Lighten Up, Y’all: Classic Southern Recipes Made Healthy and Wholesome received a 2016 James Beard Foundation Award of Excellence. She is the former TV kitchen director for Martha Stewart Living, Bobby Flay, and Nathalie Dupree; has worked in Michelin-starred restaurants; and traveled the world producing food stories – from making cheese in California to escargot farming in France. She has appeared on Food Network's Chopped, CBS This Morning, Fox Family and Friends, Martha Stewart Living, and as a judge on Throwdown with Bobby Flay. She’s been featured in the New York Times, the Washington Post, Eater, and Food52 and has contributed to Eating Well, Garden & Gun, and Bon Appétit, and more. The Chicago Tribune praised her as one of "Seven Food Writers You Need to Know." Her legion of fans loves her down-to-earth attitude and approachable spirit. Learn more about Virginia and follow her traveling exploits at www.virginiawillis.com.

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