Katrina's Cookbook

Hoppin' John
from Better Homes & Gardens-
Healthy Family Cookbook (c.1995)
(with a few changed by Katrina)

Traditionally, Southerners serve this dish of black-eyed peas & rice on New Year's Day for good luck

Non-stick cooking spray
8 oz. ground sausage
1 large onion, chopped (1 cup)
1 med. greem or red sweet pepper,
    chopped (optional)
2 med. carrots, chopped (1 cup)
2 cloves garlic, minced (Katrina uses
   3 Tblsp minced onion)
8 oz bag dry black-eyed peas
    NOTE: canned takes less time
    to cook-double recipe=15oz. can
5 cups chicken broth (1 can=2 cups)
1/2 tsp dried crushed rosemary
1/2 tsp dried crushed thyme
1/2 tsp salt-free seasoning blend
    (Katrina used more)
1/8 to 1/4 tsp pepper
1/8 tsp red pepper  (optional)
1 bay leaf (optional)
  (Katrina used crushed basil leaves)
1-1/4 cups long grain rice
(Katrina also adds onion powder, garlic powder & butter)

-Spray 4-quart Dutch oven with non-stick spray
-Add ground sausage, onion, sweet pepper, carrots, & garlic
-Cook for 5 minutes or till sausage is brown, stirring frequently
-Drain excess fat

-Rinse black-eyed peas; add to pan
-Stir in broth, rosemary, thyme, seasoning blend, pepper (& other seasonings)
-Bring to a boil, then reduce heat
-Cover & simmer for 25 minutes

-Stir in rice
-Cook for 15-20 minutes more or till rice & black-eyed peas are done & liquid is absorbed
-Remove bay leaf

Makes 6 main-dish servings


**CrockPot Version (double recipe)**

-Brown ground sausage, onion, sweet pepper, carrots, & garlic
-Drain & put in crockpot
-Add 2 cans black-eyed peas & 3 heaping tablespoons minced onion
-Add 1 can chicken broth

-Cook on low for 4-5 hours

-Add 1 to 1/2 cans chicken broth & 2-1/2 cups rice
-Cook on low for 1-1/2 hours