Black-eyed peas and collard greens are considered foods for good luck. I don’t know about you, but I don’t think you can ever have too much good luck! The following Hoppin’ John recipe uses Cajun-spiced smoked sausage to provide tons of flavor and a bit of heat to the pot.
Hoppin’ John Soup
- 1 pound dried black-eyed peas , soaked overnight and drained
- 4 cups beef broth
- 1 pound Cajun-spiced smoked sausage , sliced (I like the Aidell’s brand, which is clearly labeled gluten-free)
- 1 bunch collard greens or kale , stems removed and leaves torn
- 1 (10.5-ounce) can tomatoes with chilies, undrained
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup hot cooked brown rice
- Use a 6-quart slow cooker. Put the soaked and drained beans into the insert and add the broth and sausage. Add the greens to the pot with the tomatoes, salt, and pepper. Stir to combine. Cover and cook on low for 8-10 hours, or until beans are bite-tender and flavors have melded. Stir in the rice and serve.
Written by Stephanie O’Dea
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