“Hoppin’ John” is a popular New Year’s Day tradition. Some say this savory black-eyed peas dish brings you good luck and fortune if you eat it on January 1st. Because this version has sausage, it’s great on its own; kind of like a jambalaya. We’ve seen it served with smoked meats, rotisserie chicken, and recently had it with blackened catfish – which was a very tasty combo.
This is how DeAnna makes it!
1 cup – Long Grain Rice
2 tablespoons – Olive Oil
1 large – Clove of Garlic
1 medium – Onion, chopped
1 medium – Green Pepper, cut into 1/4″ pieces
1 – Jalapeño, sliced thin
2 – 15oz. cans of Black Eyed Peas
6 oz. – Andouille Sausage, sliced into half moons
3 cups – Baby Spinach
- Cook the rice according to package.
- Add 1 tablespoon of olive oil to a large pan and cook sausage over medium-high heat until browned, about 3 minutes. Transfer sausage to a bowl.
- Reduce the heat to medium, and the remaining 1 tablespoon of oil to the same pan you cooked the sausage in. Add onions. Cover and cook for 4 minutes.
- Add green pepper and stir occasionally until the vegetables are softened. About 5 minutes.
- Add garlic and jalapeño and cook until fragrant, about 1 minute.
- Add black eyed peas and 1/2 cup of water. Cook until heated through.
- Add sausage back to the pan.
- Add spinach to the pan and cook until the spinach is wilted. About 2 minutes.
- Serve over rice.