The original ingredients used to make Hoppin’ John were simple: one pound of bacon, one pint of peas, and one pint of rice. You couldn’t get any more straightforward or traditional than that back in the day.
1pound uncooked andouille sausage or smoked sausage
1bouquet of fresh thyme
1/2of a tablespoon Cajun seasoning
1pinchred pepper flakes
Kosher saltto own taste
freshly ground pepperto own taste
4cupscooked white riceless water method
spring onions to garnishoptional
Wash and rinse the dried field peas or black-eyed peas a few times before placing in a large pot to soak overnight, be sure the beans are covered -about 3 inches of excess water above the dried beans. Soak overnight or at least 8 hours before attempting to cook the dried black-eyed peas. Once peas have soaked drain and reserve in a colander till needed.
Place a large stockpot or saucepan over medium heat; add 1 tablespoon of bacon grease or oil to the stock pot or saucepan, chopped yellow onion, thinly sliced celery, and sliced garlic. Cook for about 2 minutes.
Next add 1 can of diced tomatoes with chilis, 6 cups of low-sodium chicken broth, 1 pound of andouille sausage or smoked sausages, 1 ham hawk, bay leaves, 1 bouquet of fresh thyme, Cajun seasoning, dash of hot sauce, pinch of red pepper flakes, kosher salt, and fresh ground pepper to own taste. Reduce heat to low heat and simmer 1 hour and 15 minutes hour or till black-eyed peas or field peas become softened and a creamy texture is noticed.
Serve the Hoppin’ John mixed in with the white steamed rice a side of collard greens and garnish with spring onions if desired.