Southern Cooking: Hoppin’ John

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.

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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.

Southern Cooking: Hoppin’ John

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5 from 2 reviews

• Author: Main
• Total Time: 1 hour
• Yield: 8 servings 1x

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Ingredients

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• 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
• 1/4 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
• 1/3 cup cilantro chopped

Garnish with:

• cooked rice
• additional fresh cilantro
• hot sauce if desired

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Instructions

1. 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.
2. 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.
3. 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.
4. Remove from heat and stir in the garlic and cilantro.
5. Serve over rice with additional cilantro or hot sauce, if desired.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lisa Lotts