Submitted by sweetcandy018796
In a large pot or dutch oven with a tight fitting lid, empty blackeyed peas, add salt, browned sausage, garlic and hot sauce, cook til bubbly, add water and bring to a boil. Add in rice, cover with lid and reduce to simmer. Cook approx 20 to 25 minutes.
Pair this with a vegetable and cornbread for a great southern meal. Sausage can be increased to 1 lb if you want more meat.
This recipe has been added to the following public cookbooks:
debbie's cookbook2,
lolybo's culinary delights,
billys notable cooking,
swabby fun cookbook,
Rachels' Delectables
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | WheelisAGR
07/13/08 03:01 PM | "taint necessarily so "This is , I am sure, a good dish but true Southern it is not.
"hoppin' john" in the old south was always cooked with dry black eye peas and the rice was prepared separately. Hoppin John is created when the cooked peas are spooned over the rice. The other truism is that the peas are seasoned withsome form of pork seasoning and the hot sauces are added over this. It would never be the case that breakfast sausage would be used to season this fine dish. (the old cooks had no such thing anyhow).
The other basic ingredient that would be found in the cooking of the peas would be onion. |
| ★ ★ ★ ★ ★ | TINKERBELLLISH
01/18/08 07:11 PM | hoppin johnAwesome, you'll love it! One of my husband's faves! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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