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.
Southern Cooking: Hoppin' JohnMain
- 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
- 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.
Lisa is a South Florida based food blogger who derives inspiration from a diverse family food-background, which includes southern comfort foods, traditional French and Caribbean cuisine. On her blog, Garlic and Zest, she explores fresh, innovative flavors and the inexorable link between food and family. Her approachable fare tastes like home.