One Pot Southern Hoppin' John

4.89 from 17 votes

One Pot Southern Hoppin' John

What would New Year's Day be without Hoppin' John? It's a traditional dish served in the South on New Year’s Day, consisting of a black-eyed pea mixture served over rice. Hoppin’ John is often accompanied by cornbread and greens.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 482kcal

Ingredients

1 pound (16-ounces) dried black-eyed peas, soaked overnight and rinsed well
1 pound (16-ounces) smoked sausage, sliced into ¼-inch slices
1 large onion, chopped (1 ½ cups)
3 stalks celery, chopped (¾ cup)
½ bell pepper, seeded and chopped (½ cup)
5 cloves garlic, minced
4 cups (32-ounces) low sodium chicken broth
10 ounce can Original Rotel Diced Tomatoes with Green Chilies
¼ teaspoon dried thyme
2 teaspoons Kosher salt
½ teaspoon freshly ground black pepper
2 Tablespoons finely chopped chives or green onions for garnish (optional)
3 cups cooked white rice

Instructions

Cook sausage over medium heat in a large Dutch oven until done, about 30 minutes). Drain well on paper towels. Pour fat from the pan, and wipe the interior with a paper towel to remove any residual fat.
Return Dutch oven to medium heat; add onion, celery, and bell pepper. Cook for 5 minutes, stirring often to loosen fond on the bottom. Add minced garlic; cook for 30 seconds until fragrant. Add Rotel Tomatoes and Chilies; continue to stir to loosen any remaining fond on the bottom of the pan. Add black-eyed peas, cooked sausage, thyme, salt, pepper, and chicken broth.
Cover and simmer over medium-low heat for one hour and 30 minutes or until peas are tender and creamy. Adjust seasonings, and garnish with chopped chives or green onions. Serve over rice. Yield: 8 servings.

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