Hoppin John Black Eyed Peas With Kielbasa Recipes

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EASY HOPPIN' JOHN



Easy Hoppin' John image

An easy week night dinner that my kids love. Have it with a nice salad, and dinner is done. The red pepper should be adjusted to fit your family's taste.

Provided by DONIGL

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 45m

Yield 8

Number Of Ingredients 7

1 pound smoked beef sausage, cut into bite-size pieces
1 small onion, chopped
3 (15 ounce) cans black-eyed peas, rinsed and drained
2 (10.75 ounce) cans low sodium chicken stock
1 cup water
½ teaspoon cayenne pepper, or to taste
2 cups uncooked instant rice

Steps:

  • Place the sausage and onion into a large saucepan over medium heat, and cook and stir until the sausage begins to brown, about 10 minutes. Stir in the black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in the rice, cover, and cook, stirring occasionally, until the rice is tender, 20 to 25 minutes.

Nutrition Facts : Calories 405.8 calories, Carbohydrate 44.8 g, Cholesterol 39.3 mg, Fat 16.7 g, Fiber 5.9 g, Protein 18.4 g, SaturatedFat 6.9 g, Sodium 1152.7 mg, Sugar 0.6 g

HOPPIN' JOHN (BLACK-EYED PEAS WITH KIELBASA)



Hoppin' John (Black-Eyed Peas with Kielbasa) image

Categories     Bean     Herb     Onion     Pork     High Fiber     New Year's Day     New Year's Eve     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 11

1 cup dried black-eyed peas
6 ounces smoked kielbasa sausage
1 medium onion
2 garlic cloves
2 celery ribs
1/2 fresh jalapeño chile
1 bay leaf
1 1/2 tablespoons vegetable oil
1 3/4 cups chicken broth
3 tablespoons chopped fresh coriander leaves
Accompaniment: cooked rice

Steps:

  • Quick-soak black-eyed peas.
  • Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces. Chop onion and mince garlic. Cut celery crosswise into 1/2-inch-thick slices. Wearing rubber gloves, seed and mince jalapeño.
  • In a 3-quart heavy kettle cook kielbasa, onion, garlic, celery, jalapeño, and bay leaf in oil over moderate heat, stirring, until onion is softened. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender. Discard bay leaf and stir in coriander and salt and pepper to taste.
  • Serve Hoppin' John spooned over rice.

VEGETARIAN HOPPIN' JOHN



Vegetarian Hoppin' John image

Both of my daughters are vegetarians. I developed this simple recipe for them to let them enjoy Hoppin' John. It can be used as a base for additional ingredients according to personal preference. This recipe was submitted to the Harvard College Dining Services and was selected as a vegetarian option for the student dining halls.

Provided by plasticmsg

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 45m

Yield 6

Number Of Ingredients 6

2 ½ cups vegetable broth
1 cup long grain rice
2 tablespoons olive oil
1 onion, chopped
2 (15 ounce) cans black-eyed peas, rinsed and drained
½ teaspoon Cajun seasoning

Steps:

  • Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes. Stir rice, black-eyed peas, and Cajun seasoning into onion, cover the pot with a lid, and cook until flavors blend, about 10 minutes.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 49.4 g, Fat 5.7 g, Fiber 6.1 g, Protein 9.7 g, SaturatedFat 0.9 g, Sodium 652.9 mg, Sugar 2.9 g

HOPPIN' JOHN SOUP (BLACK-EYED PEAS AND RICE)



Hoppin' John Soup (Black-Eyed Peas and Rice) image

Soup made with black-eyed peas, onion, vegetables, chicken bouillon, garlic, thyme, cumin, pepper, and rice. Great served with cornbread.

Provided by littleturtle

Categories     Clear Soup

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/3 tablespoons olive oil
1/2 tablespoon butter
3/4 onion, chopped
1/2 garlic clove, finely chopped
1 3/4 cups dried black-eyed peas
3/4 teaspoon thyme or 1/4 teaspoon dried thyme
11 cups chicken broth
3 cups water
1 cup rice
4 slices bacon, diced
1/2 cup celery, chopped
2 (8 ounce) cans carrots, sliced
1 (28 ounce) can stewed tomatoes, chopped
1/4 teaspoon Tabasco sauce
cumin, to taste
1 -2 teaspoon sugar
1 teaspoon salt
3/4 teaspoon pepper
1/2 lb crumbled sausage (cooked) or 1/2 lb diced pork (cooked)

Steps:

  • In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
  • Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
  • Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
  • Add the water and bring to a boil.
  • Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
  • In a seperate pot, cook rice according to package directions.
  • Fry bacon, then add the celery and saute until it's clear.
  • When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
  • Bring to a boil, and taste for seasoning.
  • At this point it isn't necessary to continue cooking, but you can cook longer if desired.
  • Serve with cornbread.

Nutrition Facts : Calories 492.2, Fat 19.1, SaturatedFat 6, Cholesterol 26.1, Sodium 1988.8, Carbohydrate 57.5, Fiber 7.2, Sugar 12, Protein 23.3

HOPPIN' JOHN JAMBALAYA



Hoppin' John Jambalaya image

This version of Hoppin' John uses black-eyed peas in the mix.Originally from an October 1980 Bon Apetit magazine featuring the recipes of Leon Soniat, who taught cooking classes in and around New Orleans and is the author of a cookbook, La Bouche Creole (Creole Taste).

Provided by Leslie in Texas

Categories     One Dish Meal

Time 1h40m

Yield 12-16 serving(s)

Number Of Ingredients 13

2 tablespoons canola oil
2 large onions, chopped
1 green bell pepper, seeded, deveined and chopped
1/2 cup fresh parsley, chopped
3 garlic cloves, diced
2 lbs andouille sausages, sauted and sliced (or any smoked hot sausage)
1 lb salt pork, boiled 15 minutes and cut into small dice
1 lb black-eyed peas, boiled until about half cooked
6 cups chicken broth
3 cups rice
salt & freshly ground black pepper, to taste
1 bunch green onion, chopped
hot sauce

Steps:

  • Heat oil in Dutch oven or other large pot over medium heat.
  • Add onion,green pepper, parsley, and garlic and saute about 10 minutes.
  • Add sausage, salt pork,peas and chicken broth and bring to a boil.
  • Add rice and return to a boil.
  • Reduce heat, cover tightly and simmer about 45 minutes; do not lift lid.
  • Season with salt and pepper to taste and add green onions, mixing well.
  • Let stand about 10 minutes before serving with hot sauce, if desired.

Nutrition Facts : Calories 805.3, Fat 54.7, SaturatedFat 18.9, Cholesterol 75.7, Sodium 1943.4, Carbohydrate 51.5, Fiber 3, Sugar 2.6, Protein 24.5

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