Hoppin John with Canned Black Eyed Peas
I love this hoppin john with canned black eyed peas. This is the epitome of a classic southern dish. It's sausage, onion and bell pepper cooked down. Then add in your canned black eyed peas, seasonings, rice and beef broth. Let it all cook together for a jambalya-ish consistency. I'm telling y'all, this is so good. It's perfect for New Years or any time of the year.
Equipment
- Large Pot
- Measuring Cups
- Kitchen Knife
- Cutting Board
Ingredients
- 14 oz Smoked Sausage
- 1 Yellow Onion, Chopped
- 1 Green Bell Pepper, Chopped
- 1 can Rotel Tomatoes with Green Chiles
- 3 cans Black Eyed Peas
- 2 cups Beef Broth
- 1 1/2 cups Uncooked Rice
- 2-3 Bay Leaves
- 2 tsp Salt
- 1 tbsp Pepper
- 1 tbsp Cajun Seasonings
- 1 tbsp Hot Sauce
- 1 tsp Gumbo File (optional, but it gives it good flavor)
Instructions
- Chop sausage into little round slices and then add them to a large pot or Dutch oven. Sauté on low until browned. Add in a chopped onion and bell pepper and sauté for several more minutes until they are tender.
- Add in your can of Rotel and cans of black eyed peas. Stir and then add in broth and rice and seasonings. Stir well and bring to a slight boil. Reduce heat to lowest setting then cover for around 10-15 minutes.
- Uncover and rice should be completely cooked. Stir well and fluff up the rice. Serve and enjoy!