Hoppin' John FUSF
Hoppin' John FUSF

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, hoppin' john fusf. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Hoppin' John FUSF is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Hoppin' John FUSF is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook hoppin' john fusf using 10 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Hoppin' John FUSF:
  1. Make ready 2 lbs pork neck
  2. Make ready 1 lb black-eyed peas
  3. Get 1 large Spanish onion
  4. Make ready 2 medium tomatoes
  5. Take 2 carrots
  6. Prepare 2 stalks celery
  7. Make ready 2 red peppers
  8. Prepare 1 tsp thyme
  9. Take 1 tsp sage
  10. Take to taste salt and pepper
Instructions to make Hoppin' John FUSF:
  1. Soak peas overnight in a large stock pot.
  2. Preheat oven to 400 degrees
  3. Coat neck bones with olive oil and a sprinkle of sea salt
  4. Roast neck bones in 375 degree oven for 45 minutes, turning once to brown entirely. Set aside, reserving a tablespoon of the rendered fat.
  5. Turn oven down to 350 degrees
  6. Bring peas to a rolling boil, skimming as needed, for an hour or until soft.
  7. Drain peas, reserving 1 cup of liquid.
  8. Chop onion, carrot, celery and red peppers. Set aside 1 pepper. Chop tomatoes separately.
  9. Saute onion, carrot and celery in a large Dutch oven until carrot is tender. Add tomatoes, sage, thyme, salt and pepper. Saute for 5 more minutes.
  10. Add peas, liquid from beans and rendered fat from neck bones.
  11. Layer neck bones with vegetable mixture in Dutch oven.
  12. Put Dutch oven in 350 degree oven for 20 minutes. Reduce heat to 300, cook for 1 hour or until meat is falling off the bone.
  13. Remove neck bones from pot, let cool for a few minutes. Remove meat, chop, being careful to remove any small pieces of bone, and add back to pot. Stir well, put back in oven for a half hour.
  14. Serve with pickled jalapeño, remaining red pepper and sour cream.

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