Hoppin' Beans

 

I've been listening to the Recipe Club podcast, and finally found a website where they publish all of the recipes that they talk about! This is fantastic, because I don't have to spend a ton of time searching for everything. Recently, they talked about "Daniel Reasor's Hoppin' John" recipe, which came worked perfectly a few weeks ago during the start of June gloom.

The recipe calls for black-eyed peas so it could be eaten on New Year's Day but I've never had those before so I got pinto beans instead. Excited to maybe try it with dried beans next time.

Luckily, I got some chunk ham from Vons for a really good price; they were having a sale. The recipe definitely says that this soup lives and dies by the ham and they're right. Do not use sliced deli ham! The final product was just on the edge of salty so I've adjusted the recipe below to account for that next time.

Hoppin Beans

Adapted from Recipe Club

Serves 4

24oz canned beans (or dried beans, soaked overnight)

12oz canned diced tomatoes

3 cups low-sodium chicken stock

1 cup water

12 oz ham (smoked would be good)

2 Tbps butter

3 tsp molasses

1 sweet onion

1 yellow bell pepper

1 red bell pepper

Chop ham, bell peppers and onion into 1/2" cubes. In a large sauté pan, melt the butter and then add the ham, onion and red bell pepper (save the yellow for later). Sautee on medium-high until browned and dry. You need a sauté pan instead of a pot for this, for the surface area.

Add canned tomatoes, beans, chicken stock and water. Bring to a boil and then reduce to a simmer. Stir in molasses.

Cover pan and simmer for an hour, covered. Taste and add salt if needed. Stir in the yellow bell pepper and simmer covered for 20 more minutes.

Cool covered for 5 minutes and serve over rice.

Lions Head Meatballs

 

I loved lion head meatballs as a child. The sauce was oftentimes thick and sweet, which provided a great component when I mixed it all into my rice. Now that I'm older, I'm also very into the napa cabbage that cooks with it as well (always napa cabbage > bok choy).

One of the recipes had a great tip to forming the meatballs, because the meat mixture is pretty soft and runny. After portioning it out (eyeballing it) into six portions, I scooped the portion out and put it into a rice bowl for formation, and then into the oil. No messy hands!

I did a shallow fry on it because I didn't want to deep fry. Am I trying to be healthier? Maybe. My friend told me that she bakes hers sometimes but I feel like the oil makes it taste better haha. Even if it's a marginal amount of oil.

I cobbled two recipes together for this recipe, and added enoki mushrooms because I had them. I think I'll make adjustments next time; the Shaoxing wine taste was strong. My mom said that just smelling the meat made her feel drunk LOL.

Lion Heat Meatballs

Adapted from Woks of Life

Adapted from Red House Spice

Ingredients:

2 stalks scallions, chopped in 1-inch pieces

1-inch piece ginger, sliced

500g ground pork

1 Tbsp Shaoxing wine

2 Tbps light soy sauce

1/2 tsp salt

1/2 tsp sugar

1/2 tsp sesame oil

1 large egg

1 Tbps cornstarch

60g canned water chestnuts, minced

Soak scallions and ginger in 7 Tbsp hot water, set aside to cool. After about 20 minutes, remove the ginger and scallion, set aside for the soup.

In a bowl, mix together all other ingredients, minus the water chestnuts. Stir constantly with 4 chopsticks (bundled together in your fist) in one direction. Add the scallion ginger water a little at a time while stirring, until fully absorbed. Whip together for at least 3 minutes, ideally 10 minutes. Once the meat is sticky/jiggly, add the water chestnuts.

Heat a large pan with about 1/4 inch of vegetable or canola oil (something neutral, so not olive oil). Divide the meat into six portions, shape in the bowl and add to the oil after each shaping. Fry over medium high heat until they develop a golden brown crust, and remove to a plate. Do not crowd the pan!

1 small head napa cabbage

Previously soaked ginger and scallions

6 large dried shitake mushrooms, soaked in 500 mL warm water for at least an hour

1 bunch enoki mushrooms, trimmed

1/4 tsp salt

Ground white pepper

Remove shitake mushrooms from water, squeeze out excess water into the soaking cup (you want to retain all that flavor!) and slice mushrooms.

In a large pot, layer the bottom portions of the napa cabbage. Add meatballs over the top, then the sliced mushrooms, enoki mushrooms, scallions and ginger. Season with salt and white pepper. Pour in the mushroom soaking liquid over the top, ensuring not to pour in the solid bits at the bottom of the liquid.

Bring the soup to a full boil, then turn the heat to low. Cover with a lid and simmer for 15 minutes, then remove the cover and put the leafy part of the napa cabbage over the top. Continue simmering for 5 more minutes, then stir to submerge whatever possible in the soup. Simmer for 5 more minutes, then garnish with finely chopped scallions and serve! Warm rice is a must.