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Description
Hoppin’ John is the Lowcountry’s answer to Cajun rice & beans, made with black-eyed (pigeon) peas and bacon or smoked sausage. This stripped-down version can be whipped up in a hurry for lunch. Some canned black-eyed peas come with bacon. For a lower-fat version, make your own peas and consider the Bourbon Apple or Caprese rather than the Kale for a sweeter, smokier taste.
Ingredients
US|METRIC
2 SERVINGS
- 2 chicken sausages (Gilbert's Craft Sausages Kale, diced)
- 1 bunch kale (or collard greens, chopped finely)
- 1/2 onion (medium, diced)
- 1 garlic clove (minced)
- 15 oz. black eyed peas
- 1 1/2 tsp. Old Bay Seasoning (or Cajun)
- 1 1/2 cups long grain rice
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Directions
- Pre-cook rice. Pro-tip: Use 2:1 ratio of rice to water. Add both to cold pot, bring to boil. Put lid on pot, reduce to simmer, and don't touch until the water is fully reduced!
- Dice onion and garlic.
- Sautee onion and garlic over medium heat. For oil-free sauteeing, use a non-stick wok with a little water or vinegar.
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Reviews(1)
Roland 6 years ago
Mine was a hit, but I had to do a lot of doctoring to this recipe bc it had NO FLAVOR as written. First of all, the recipe seems to assume canned black eyed peas, which are a no-no in my community’s hoppin johns. Since the recipe was unclear, I hadn’t soaked my peas overnight as is usually part of the instructions for making black eyed peas. I soaked them for a few hours then opted to cook them in the pressure cooker (40 minutes). I strained the liquid and proceeded with the recipe. I had to add lots of salt, lots more seasoning (I used Lowry’s and Adobo), as well as hot sauce and red pepper flakes. I chose this recipe because I’m a big fan of kale. In the end mine was great, but I was unimpressed by the seasoning in the original recipe.