BAM's Hoppin' John
I created this recipe when I was trying to make something a little different out of some leftover blackeyed peas after New Year's. It's very versitile because you can substitute the sausage with browned ground meat, add pickled jalapeno's, bell pepper, or almost anything to change it to suit your taste.
- Preparing Time: 15 minutes
- Total Time: 4 hours
- Served Person: 8
main dish
new year
superbowl
american
peas
dinner
soup
winter
savory
superbowl
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
slow cooker
dairy free
vegan
vegetarian
pescatarian
- 1 teaspoon salt
- 1 onion chopped
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 1 pound dry blackeye peas
- 1/2 pound smoked sausage cut in bite sized pieces
- 1 12-oz can rotel tomatoes
- 1 cup minute rice cooked
- Carbohydrate 36.299256875 g
- Cholesterol 17.08 mg
- Fat 8.378885 g
- Fiber 4.58203126275539 g
- Protein 7.450621875 g
- Saturated Fat 2.72507375 g
- Serving Size 1 1 Serving (169g)
- Sodium 237.127125 mg
- Sugar 31.7172256122446 g
- Trans Fat 1.23898 g
- Calories 252 calories
Sort and rinse the peas in a colander and place them in a large pot. Cover the peas with water - about 2 inches above the peas. Add the salt and cook covered on low heat for about 3 hours, stirring occasionally. If they get too dry, bring a small amout of water to a boil and add it to the peas until they are desired consistancy. Add the sausage, onion, and tomatoes and simmer for about 45 minutes. Add rice, oregano, and black pepper and add more salt, if needed.
