Now Reading
Southern Cooking: Hoppin’ John

Southern Cooking: Hoppin’ John

Avatar

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.

See Also
The Suika (Ani Ramen Iichiko Cocktail) JPEG

Southern Cooking: Hoppin' John

Main
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Lisa Lotts
Servings 8 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

 

View Comment (1)
  • 5 stars
    This sounds terrific! Our weather tomorrow calls for a high of 30 and a low of 15 and snowing all day! which is perfect for this stew! I’ve got the black eye beans soaking and everything else ready to go.

Leave a Reply

Your email address will not be published.

Recipe Rating




© 2020 HONEST COOKING MAGAZINE. ALL RIGHTS RESERVED.
Scroll To Top
0
    Your Cart
    Your cart is emptyReturn to Shop