Hoppin' John FUSF
Hoppin' John FUSF

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hoppin' john fusf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Hoppin' John FUSF is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Hoppin' John FUSF is something which I have loved my entire life. They are nice and they look fantastic.

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

The ingredients needed to make Hoppin' John FUSF:
  1. Make ready 2 lbs pork neck
  2. Get 1 lb black-eyed peas
  3. Make ready 1 large Spanish onion
  4. Make ready 2 medium tomatoes
  5. Get 2 carrots
  6. Take 2 stalks celery
  7. Get 2 red peppers
  8. Make ready 1 tsp thyme
  9. Prepare 1 tsp sage
  10. Prepare to taste salt and pepper
Steps 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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