Hoppin' John

Recipe printed from chiknpastry.com

Hoppin' John (or Skippin' Jenny, depending on when you eat it)
loosely adapted from Cooking Light, December 2010; serves 8

time commitment: 1.5 hours (30 minutes active time), plus soaking the beans overnight

i added a little more liquid than was needed, and my hoppin' john was a little, er, soupy, but i actually liked it. however, once the liquid disappeared, I have to say it was better without, so i've adjusted below to reflect that. i also upped the spiciness a little (ok, a lot) and tossed in some butternut squash, because I had some. feel free to leave it out if you want.

ingredients
1 1/2  c dried black-eyed peas
2  t olive oil
1/2 large onion, diced
1 red bell pepper, diced
1 small poblano pepper, diced
3  garlic cloves, minced
1  serrano pepper, minced
1/2  t smoked paprika
1/2  t ground cumin 
2 1/2  c reduced sodium chicken/turkey broth
3/4 t dried thyme
1/2  t freshly ground black pepper
1/4  t salt
2 T hot pepper sauce (Frank's), plus more at end to taste
6  oz (~2 links) andouille sausage, cut into thin slices
1  (28-ounce) can diced tomatoes, drained
1  bay leaf
2 c butternut squash, cut into 1/2" cubes, optional
1 c uncooked long-grain  brown rice
1/4  c thinly sliced green onions

instructions
Wash black eyed peas, tossing peas that appear discolored; place in a large bowl. Cover with water to 2 inches above peas; soak for 8 hours or overnight. Drain.

Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through serrano); sauté 7 minutes or until vegetables are tender. Stir in smoked paprika and cumin; saute 1 minute. Add peas, broth, and next 7 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Toss butternut squash, if using, into pot at the end, for about 5 minutes. Discard bay leaf.

Meanwhile, make rice according to package instructions. Fluff rice with a fork, and stir into pea mixture. Top with green onions and more hot sauce, if desired.

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