Hoppin' John (Black-Eyed Peas with Kielbasa) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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There has been much debate over the strange name of this rice and bean combination. One theory suggests that Hoppin' John is a corruption of pois à pigeon, French for pigeon peas, with which the dish was originally made in the French colonies of the Caribbean, where it was likely created. Ingredients:
1 cup dried black-eyed peas |
6 ounces smoked kielbasa sausage |
1 medium onion |
2 garlic cloves |
2 celery ribs |
1/2 fresh jalapeño chile |
1 bay leaf |
1 1/2 tablespoons vegetable oil |
1 3/4 cups chicken broth |
3 tablespoons chopped fresh coriander leaves |
accompaniment: cooked rice |
Directions:
1. Quick-soak black-eyed peas.
2. 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.
3. 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.
4. Serve Hoppin' John spooned over rice.
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