Hoppin' John (Black-Eyed Peas with Kielbasa)
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 bay leaf
- 1 medium onion
- 1 1/2 tablespoons vegetable oil
- 1 3/4 cups chicken broth
- 2 garlic cloves
- 1 cup dried black-eyed peas
- Carbohydrate 15 g(5%)
- Cholesterol 33 mg(11%)
- Fat 17 g(27%)
- Fiber 3 g(11%)
- Protein 11 g(22%)
- Saturated Fat 4 g(20%)
- Sodium 485 mg(20%)
- Calories 257
Preparation Quick-soak black-eyed peas. Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces. Chop onion and mince garlic. Cut celery crosswise into 1/2-inch-thick slices. Wearing rubber gloves, seed and mince jalapeño. In a 3-quart heavy kettle cook kielbasa, onion, garlic, celery, jalapeño, and bay leaf in oil over moderate heat, stirring, until onion is softened. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender. Discard bay leaf and stir in coriander and salt and pepper to taste. Serve Hoppin' John spooned over rice.
Preparation Quick-soak black-eyed peas. Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces. Chop onion and mince garlic. Cut celery crosswise into 1/2-inch-thick slices. Wearing rubber gloves, seed and mince jalapeño. In a 3-quart heavy kettle cook kielbasa, onion, garlic, celery, jalapeño, and bay leaf in oil over moderate heat, stirring, until onion is softened. Add peas and broth and simmer, covered, 20 minutes, or until peas are tender. Discard bay leaf and stir in coriander and salt and pepper to taste. Serve Hoppin' John spooned over rice.
