Hoppin' John (Black-Eyed Peas With Kielbasa)
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 medium
Onion1
Bay Leaf1.5 tbsps
Vegetable Oil1.75 cups
Chicken Broth3 tbsps
Coriander Leaves (chopped fresh)Directions:
1
Quick-soak black-eyed peas
2
Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces
3
Chop onion and mince garlic
4
Cut celery crosswise into 1/2-inch-thick slices
5
Wearing rubber gloves, seed and mince jalapeño
6
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
7
Add peas and broth and simmer, covered, 20 minutes, or until peas are tender
8
Discard bay leaf and stir in coriander and salt and pepper to taste
9
Serve Hoppin' John spooned over rice
10
Quick-soak black-eyed peas
11
Quarter kielbasa lengthwise and cut quarters crosswise into 1/2-inch pieces
12
Chop onion and mince garlic
13
Cut celery crosswise into 1/2-inch-thick slices
14
Wearing rubber gloves, seed and mince jalapeño
15
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
16
Add peas and broth and simmer, covered, 20 minutes, or until peas are tender
17
Discard bay leaf and stir in coriander and salt and pepper to taste
18
Serve Hoppin' John spooned over rice