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.
Servings: 8 servings
- 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
Cook sausage over medium heat in a large Dutch oven until done, about 30 minutes). Drain well on paper towels. Pour fat from pan, and wipe interior with 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 bottom. Add minced garlic; cook for 30 seconds until fragrant. Add Rotel Tomatoes and Chilies; continue to stir to loosen any remaining fond on bottom of 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.
Calories: 482kcal | Carbohydrates: 59g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 877mg | Potassium: 1046mg | Fiber: 8g | Sugar: 7g | Vitamin A: 405IU | Vitamin C: 16mg | Calcium: 104mg | Iron: 6mg