Hoppin' John with Andouille Sausage
 
Prep time
Cook time
Total time
 
Hoppin’ John is a traditional Charleston dish that is now served all through the South. Although I'm a Northerner by birth, this is the dish I serve every year on New Year’s Day. This is the family-sized version of my recipe, which I usually make for a crowd. I used vegan Artisian Tofurky Andouille Sausage this year, and thought it was a great improvement. Please note that I usually use fresh black-eyed peas, which are available in the South in late December. If you live in another area of the country, you will probably need to use dried black-eyed peas. Make them as I describe in the first step of the recipe. Whatever you do, please don't use canned black-eyed peas because that will ruin this wonderful dish. Serve with plenty of brown rice, kale (or collards) and corn bread for a wonderful vegan dinner that's delicious any day of the year!
Author:
Recipe type: Slow Cooker Meals
Cuisine: American
Serves: 6
Ingredients
  • 2 10-ounce containers of fresh organic black-eyed peas or 3 cups of dried organic black-eyed peas
  • 3–4 cloves garlic
  • 2 bay leaves
  • 1 tablespoon sea salt (only if you are using fresh black eyed-peas)
  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 2 stalks celery, minced
  • 1 red bell pepper, chopped
  • 28-ounce can diced tomatoes
  • Sea salt and freshly ground black pepper
  • ¼ teaspoon cloves
  • 4 Artisian Tofurky Andouille Sausage, sliced
  • 4–5 sprigs of fresh thyme, leaves removed
  • 4–5 sprigs of fresh parsley, finely minced
  • Sea salt and freshly ground black pepper
  • Cooked brown rice
Instructions
  1. In a pot with a cover, cook the fresh black-eyed peas, whole garlic cloves, and bay leaves in boiling water, salted with 1 tablespoon of sea salt, for 50–60 minutes until tender. If you are using dried black-eyed peas, you need to first soak them overnight. Drain and rinse well. Put the soaked black-eyed peas, garlic cloves, and bay leaves in a large pot or Dutch oven with just enough water to cover. Do not add salt to the water if you are cooking dried beans. Cook for at least 2 hours until tender, and then add a little sea salt to taste.
  2. While the black-eyed peas are cooking, heat a large skillet. Add the olive oil, and sauté the onion until translucent. Follow with the garlic, bay leaves, celery, and red bell pepper. After about 10 minutes, add the tomatoes, salt, pepper, and, cloves. Continue cooking for about 5–10 more minutes. Put everything except the black-eyed peas in a slow cooker.
  3. Cook on high for about 2 hours. Add the black-eyed peas and continue cooking for another hour.
  4. About thirty minutes before you're ready to serve, turn the slow cooker to low, and add the sliced sausage.
  5. Right before serving, add the thyme leaves and parsley, adjust for seasoning and serve over brown rice.
Notes
© 2016 Nancy Olah, All Rights Reserved
Recipe by Fool a Carnivore at https://foolacarnivore.com/what-does-it-mean-to-be-80-vegan/