The concept of hoppin' john was new to me. It's a black-eyed pea and rice dish often served new years day for good luck. It's not new years day but an overcast April day seemed just as good for luck and black-eyed peas.
Bacon may be used in place of sausage. Makes 8-10 servings.
Hoppin' John
1 lb dried black-eyed peas
drizzle olive oil
2 links andouille sausage, halved lengthwise and sliced
1 yellow onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
1 jalapeno, seeded, minced
32 oz chicken stock
3 bay leaves
1/2 teaspoon ground coriander
s + p
4 sprigs thyme
2 cups water
1 cup green beans, chopped
1 cup white rice
splash red wine vinegar (optional)
Rinse and then soak peas in water while ingredients are prepped.
In a large pot, in a bit of olive oil over medium high heat, sauté sausage, onion, carrots, celery, garlic and jalapeno until glossy and fragrant, 5-8 minutes. Drain peas and add to pot with chicken stock, bay leaves, coriander, salt, lots of black pepper, thyme and 2 cups water. Bring to a boil, reduce heat and simmer covered 1 hour. Beans should be tender. Add green beans and rice. Simmer 20 minutes more. Adjust seasoning and add splash vinegar.