Well everyone knows the south is notorious for their red beans and rice. Louisiana loves to kick it up a notch to give it their natural creole flare. Im not going to be giving away all the secrets to my homemade red beans and rice but I can let you in on a little secret topping we like to slap on top.
I went to research it, and cant really find much information on what we like to call "hoppin johns". What I gathered from a quick search is that hopping johns is actually a Carolina version of red beans and rice made with black eyed peas and ham hocks. What I grew up knowing and loving as hopping johns is diced up onion, tomato drenched in white vinegar and oil with a dash of salt and pepper. It pairs really well with the red beans and rice with a side of slightly burnt garlic bread.
Its better to let it sit in the fridge a few ours and pickle a bit before using. I love taking an extra scoop of vinegar with mine. It may sound a little bizarre but I promise those cajuns dont play around when it comes to making delicious creole food. I hope some of you try this recipe out, you can generally find Zatarains red beans and rice kits at walmart that "aint half bad".
