Dig into a hearty pot of hoppin’ John, a southern dish made of black-eyed peas, garlic, smoked sausage and delicious spices.
One of the most prolific ways to eat your black-eyed peas is a steaming pot of Hoppin’ John.
Hoppin’ John is a warm, comforting and utterly delicious stew. The garlicky beans are simmered in with a rich, meaty kielbasa or other smoked sausage and kissed with a bit of cumin and jalapeño.
Best of all, if you use a few packages of frozen black eyed peas (which I do), this big pot of luck-filled goodness, is ready in under an hour.
Serve your Hoppin’ John over a bed of steamed rice with some lucky greens on the side, or stir them directly into the pot and simmer until tender.
- 1 small onion peeled and diced
- 2 stalks celery diced
- 1 carrot peeled and diced
- 1 jalapeño seeds and membranes removed if you don't like spice, minced
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 pound smoked kielbasa cut into 2 inch chunks
- 6 cups frozen black-eyed peas (or one pound dried - soaked overnight and cooked to al dente)
- 1 teaspoon cumin
- 1 bay leaf
- 2 cups vegetable or chicken broth
- salt and pepper to taste
- 1 clove garlic
- ⅓ cup cilantro chopped
- cooked rice
- additional fresh cilantro
- hot sauce if desired
- In a large dutch oven or heavy pot, heat olive oil over medium heat. Add kielbasa and cook until browned and some fat has rendered into the pot, about 5-6 minutes.
- Add onions, celery and carrots and cook for 3-4 minutes, until slightly softened. Add cumin and bay leaf, stir to coat vegetables with cumin.
- Add black eyed peas and broth. Stir to combine. Bring to a boil, reduce heat to medium-low, cover and simmer for 25-30 minutes, until peas are tender and creamy.
- Remove from heat and stir in the garlic and cilantro.
- Serve over rice with additional cilantro or hot sauce, if desired.