Hopping John

On Saturday I tried out a new recipe for Hopping John, and it was a big hit at the Hill Hang-out. I’m in such a rut about cooking these days, so I scanned the internet for some new ideas. We don’t eat Hopping John a lot, so it fit the bill to add some new life to our worn out menu options. I took this recipe from Emeril Lagasse on the Food Network website. I didn’t have all the ingredients on hand, so I used what I had, and my recipe is what I’m giving you. Here’s what you will need:

Half of a package of dried black-eyed peas, rinsed and soaked overnight
1 can chicken broth
3 cups water
half an onion, diced
one bell pepper, diced
1 lb sausage, cooked and crumbled
1 tablespoon minced garlic
4 bay leaves
1/2 teaspoon dried thyme
salt and black pepper to taste
3 cups rice, cooked

In a soup pot, brown the sausage and crumble. Add the onion, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, chicken broth, water, bay leaves, thyme, and seasonings. Bring to a boil, cover, reduce the heat and simmer for one hour, or until the peas are tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings to your taste. Serve over rice.

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