Recipe by dicentra
Another Hoppin John Recipe. I don't know who John is, but I like his dish! From Cooking Light.
Top Review by barefootandpregnant
I make this on regular rotation. The leftovers are terrific, too. My husband isn't crazy about too much green, so I am starting to use about 6 oz of the greens instead. The mustard greens give it the right mustard-y flavor, too. In a pinch, I throw everything in the crock pot. After about 5 hours on high, I put it all in a regular pot and then add the tomatoes, vinegar, and mustard greens, cooking like it says in the recipe.
- 2 cups dried black-eyed peas
- 1 tablespoon peanut oil
- 3⁄4 cup finely chopped yellow onion
- 8 ounces turkey kielbasa, halved lengthwise and cut into 1/2-inch pieces
- 4 cups vegetable broth
- 1 teaspoon salt
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon fresh ground black pepper
- 2 bay leaves
- 1 tablespoon cider vinegar
- 1 (28 ounce) can no-salt-added diced tomatoes
- 1 (10 ounce) bagprewashed mustard greens
Directions See How It's Made
- Sort and wash peas; set aside.
- Heat oil in a large saucepan over medium heat.
- Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.
- Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves.
- Cover and simmer 45 minutes or until peas begin to soften. Uncover and cook 15 minutes or until liquid begins to thicken.
- Stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.