Hoppin John Black Eyed Pea Casserole Recipes

Steps:

• Place the sausage and onion into a large saucepan over medium heat, and cook and stir until the sausage begins to brown, about 10 minutes. Stir in the black-eyed peas, chicken stock, water, and cayenne pepper, and bring to a boil. Stir in the rice, cover, and cook, stirring occasionally, until the rice is tender, 20 to 25 minutes.

Steps:

• Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
• Drain and rinse soaked peas; set aside. In 4- to 6-quart Dutch oven, heat oil over medium heat. Add onion and celery; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
• Add ham hock, broth, tomatoes and bay leaf. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
• Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.

Steps:

• 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.