• January 17, 2023

Hoppin’ John

Hoppin’ John

Hoppin’ John 1024 822 Cooking Aboard with Jill

Hoppin’ John can either be a vegetarian or traditional dish with veggies and sausage. This recipe is the traditional one. If you prefer to prepare it vegetarian, omit the sausage and double the cans of beans to two. My girlfriend Peggy sent me the recipe and she and her husband find it healthy and tasty. She said she got the recipe from “Well Plated by Erin.” The only difficult thing is that there are a lot of vegetables to chop, but I found that to be fun. The degree of heat from the spice will be up to what you prefer. I will have a minimum down and then you can add more for the chili powder, paprika and cayenne pepper. Serves 4.

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 3 tablespoons extra virgin olive oil
 1 large green pepper
 1 large red pepper
 3 stocks celery
 3 green onions (save the green stems for garnish)
 4 medium carrots
 3 large cloves garlic
 ½ teaspoon chili powder
 1 teaspoon paprika
 ¼ teaspoon cayenne pepper
 ½ teaspoon salt
 5 ounces kale, trimmed and chopped (I used baby spinach)
 1 can (19 ounces) of black-eyed peas (I sed cannellini beans)
 1 can (14 ounces) of fire-roasted diced tomatoes (do not drain)
 12 ounces of andouille sausage (I used a cooked apple chicken sausage)
 Prepared brown or white rice
1

2

Chop the carrots, red pepper, green pepper and celery into even bite size pieces. Mince the garlic (I recommend using a press.) Dice the green onions and save the green stems for garnish.

3

Slice the sausage.

4

In a large deep skillet, turn the heat to medium and add the olive oil. Then add the carrots and celery. Stir and cook for about 4 minutes until soft. Add the green & red bell peppers, green onion, celery and garlic. Stir and cook for another 3-4 minutes. Add the spices.

5

Add the kale (or spinach) in batches. Stir as it starts to reduce in size.

6

Add the beans, sausage and tomatoes. Reduce the heat to simmer and place on a lid.

7

This can stay on the stove as long as you like. Just be sure to stir periodically.

8

Serve with rice and garnish with the chopped greens from the onions.

Ingredients

 3 tablespoons extra virgin olive oil
 1 large green pepper
 1 large red pepper
 3 stocks celery
 3 green onions (save the green stems for garnish)
 4 medium carrots
 3 large cloves garlic
 ½ teaspoon chili powder
 1 teaspoon paprika
 ¼ teaspoon cayenne pepper
 ½ teaspoon salt
 5 ounces kale, trimmed and chopped (I used baby spinach)
 1 can (19 ounces) of black-eyed peas (I sed cannellini beans)
 1 can (14 ounces) of fire-roasted diced tomatoes (do not drain)
 12 ounces of andouille sausage (I used a cooked apple chicken sausage)
 Prepared brown or white rice

Directions

1

2

Chop the carrots, red pepper, green pepper and celery into even bite size pieces. Mince the garlic (I recommend using a press.) Dice the green onions and save the green stems for garnish.

3

Slice the sausage.

4

In a large deep skillet, turn the heat to medium and add the olive oil. Then add the carrots and celery. Stir and cook for about 4 minutes until soft. Add the green & red bell peppers, green onion, celery and garlic. Stir and cook for another 3-4 minutes. Add the spices.

5

Add the kale (or spinach) in batches. Stir as it starts to reduce in size.

6

Add the beans, sausage and tomatoes. Reduce the heat to simmer and place on a lid.

7

This can stay on the stove as long as you like. Just be sure to stir periodically.

8

Serve with rice and garnish with the chopped greens from the onions.

Hoppin’ John


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