Chorizo Hoppin John Recipes

QUICK HOPPIN' JOHN SOUP

Steps:

• Crumble sausage into a skillet over medium heat and cook until evenly brown.
• In a large pot, mix the cooked sausage, rice mix with seasoning packet, black-eyed peas, tomatoes, broth and water. Bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is tender. Season to taste with salt.

HOPPIN' JOHN WITH BLACK EYED PEAS

Steps:

• Step 1 In medium, heavy saucepan over medium-high heat, add bacon. Cook until fat is rendered and bacon is crisp, about 7 minutes. Drain off and discard all but 1 tbsp. fat. Add onions, peppers and celery to pan; cook until vegetables are tender, about 10 minutes. Step 2 Add blackeye peas (and their liquid) and sazón to saucepan; bring to boil. Reduce heat to medium low. Simmer, stirring occasionally, until thickened and heated through, about 10 minutes more. Stir in cooked rice, simmer until liquid is absorbed, about 5 minutes more. Season with adobo and hot pepper sauce.

CHORIZO HOPPIN' JOHN

Steps:

• Boil the peas and thyme until the peas have split.
• Drain, reserving about a quarter cup of water with the peas.
• In a heavy-bottomed pot, fry up the bacon until just crisped and remove with a slotted spoon.
• In the same pot, add the onion, garlic and chourico, cook until golden and the chourico is just browned.
• While this is going on, boil the rice in plenty of well-salted water until tender.
• Drain and keep ready.
• Drain off most of the fat. Add the peas and water, stir and cover a few minutes.
• Add the cooked rice and reserved bacon and mix well.
• Cook over lowest heat until nearly dry.
• Take care not to scorch the mixture.
• Adjust the seasoning with salt, pepper and the tabasco.

HOPPIN' JOHN

Steps:

• Soak black-eyed peas in water in a bowl for 6 to 8 hours or overnight. Drain and set aside. Chop onion, mince garlic, slice celery. Heat oil in large soup pot or dutch oven. Saute onion, garlic, and celery until onion is transluscent. Add bay leaf, veggie broth and soaked beans. Bring to a simmer and cook on low for 2-1/2 hours. An hour before beans finish cooking, cook a batch of brown rice. Clean and de-rib kale. Slice rib diagonally. Coarsely chop kale leaves. Chop jalapeno and dice red pepper. Add cumin, jalapeno, kale rib and red pepper to the beans. Cook about 5 minutes. Then add kale leaves and cook 2 more minutes. Salt & pepper to taste. Diagonally slice chorizo sausage in 1/2 inch slices. Brown in skillet. Serve beans over brown rice, and top with chorizo slices.