Traditional Hoppin John
|Black eye peas||1 Pound|
|Canola oil||2 Tablespoon|
|Onion||1 Cup (16 tbs), diced|
|Bell pepper||1 Cup (16 tbs), diced|
|Celery||2 Cup (32 tbs), diced|
|Vegetable stock||6 Cup (96 tbs)|
|Rotel tomatoes||1 Can (10 oz)|
|Jalapeno||1 Medium, deseeded and diced|
|Ground thyme||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Cajun seasoning||1 Teaspoon|
|Sausage||2 , cooked (Any variety)|
|Long grain white rice||2 Cup (32 tbs)|
|Green onions||1⁄2 Cup (8 tbs), chopped|
1. The night before cooking Hoppin John, soak the dry black eye peas in a bowl of water. Cover and set aside until you are ready to cook.
2. Next day drain the peas in a colander.
3. Slowly cooked some sausages on the grill the night before.
4. In a 6 quart pot, heat the canola oil on medium-high heat.
5. Saute the onion, bell pepper, garlic and celery for a few minutes so that the vegetables are wilted.
6. Add the vegetable stock and stir for a while.
7. Next add the Rotel tomatoes, seasonings, jalapeno, black eye peas and the sliced up sausages.
Make sure the mixture is covered with water.
8. Bring to a boil. Cover and lower the heat to medium-low. Simmer for 1 1/2 hours stirring occassionally.
9. Meanwhile, cook the rice according to package directions.
10. Spoon out a couple spoonfuls of black eye peas in a bowl and smash with a fork. This will act as a thickener for the Black Eye Peas gravy.
11. Pour back in the pot and stir and let it simmer for some more time till it thickens.
12. Spoon out some rice in a deep bowl. Ladle on the Hoppin John and garnish with some chopped green onions.