Thread: Hoppin' John
#1 Hoppin' John01-04-2009, 10:16 PM
I see Moo has started recipes for a southern New Years dinner. We made this tonite for a housefull of friends for the games today. Make this for a hearty meal anytime and serve with rice, cornbread and sauteed collard greens! Yummo! A Yankee cookin some southern food!
5 cans black eyed peas, rinsed and drained
15 sausages, I used andouille and onion and pepper Italian, sliced bite sized
6 - 8 cups chicken stock
4 cups chopped onion
1.5 cups chopped celery
2 Tbs cider vinegar
S & P to taste
In a cast iron pot saute the onion and celery in a bit of oil for 3 - 4 minutes. Add the sausage and cook for about 10-15 minutes, stirring to get all the sausages kinda browned, or actually greyish brown or just so they aren't raw anymore!
Add the broth and bring to a boil, lower heat and simmer for 1 to 1.5 hours or untill sausage is cooked.
Add black eyed peas and cider vinegar and stir. Cook for 10- 15 minutes for the peas to heat thru and serve with rice, corn bread and collards!!
Getting the sausages comfortable!
Individual corn bread muffins.
This is a must - sauteed collard greens!
Grab your beer and dig in!
: “Grow your own dope. Plant a liberal.”
” I wondered why the rock was getting larger. Then it hit me.
01-04-2009, 10:22 PM
- Join Date
- May 2008
- In my own private Alamo on The Mountain in Georgia
We have Hoppin' John a couple of times a month and I always make enough for seconds...thrids....etc...
I like canned and frozen peas better than dried. Field peas with snaps are good. The sausage makes it really good. I also like it with fried pork chops. I love it with salt pork but I rarely if ever get that anymore.
Fatback and streak-o'-lean. Goooooood eatin'....
Thanks.Hey careful man! There's a beverage here!
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