Thursday, January 3, 2013

Blackeyed Peas for New Year's Day

Eating collards for prosperity and black-eyed peas for good luck on New Year's Day is a southern tradition, but Dan dislikes collards and I'm not too fond of them.  I like black-eyed peas but Dan not so much, so this year I tried a new recipe that included black-eyed peas ---Hoppin' John Soup. 

Hoppin' John Soup
2 links of chicken sausage
1/2 cup diced onion
2 cloves minced garlic
3 Tbs olive oil
1/2 cup basmati and wild rice
2 cups of cooked black-eyed peas (I used fresh ones since they were available at the grocery.)
1 can diced tomatoes
1 cup sliced mushrooms
2 cups low sodium chicken broth
Black pepper to taste
Chili powder to taste


1.  Slice the sausage links and brown in olive oil.  Add onions and garlic and cook until onion is translucent.

2.  In a large pot mix the sausage, onions, garlic, black-eyed peas, tomatoes, mushrooms and broth.  Bring to a boil.  Add rice.  Reduce heat to low, cover and simmer until rice is done---about 20 minutes.  Add more broth if needed for preferred consistency.  Season to taste with pepper and chili powder. 
Brown sausage, onions and garlic.
Cook the peas.
Add all ingredients in large pot.
Ready to eat.

We skipped the collards (so much for prosperity) but maybe the peas will bring us good luck in 2013.  It was a good soup in any case.

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