Recipe by Chef Nancy
HOPPIN’ JOHN — serves 6 – 8
Ingredients |
Amount |
|
Sausage, breakfast bulk mild or medium |
1 pound |
|
Celery, small dice |
2 ribs |
|
Onion, green, diced |
1 bunch |
|
Red Bell pepper, diced |
1 each |
|
Worcestershire |
1 tablespoon |
|
Chicken broth |
1 can |
|
Rice, white |
½ can |
|
Black eyed peas, drained and rinsed |
1 – 15 ounce can |
Method:
- Cook sausage, crumbling as you cook, drain off any excess fat
- Sauté celery, onions and red bell pepper in pan with sausage until soft
- Add Worcestershire, broth, rice and beans. Stir until coated.
- Cover and cook on low to medium
- Stir occasionally until rice is done about 20 minutes
Post Details
Recipe by Chef Nancy
Published by Kate Brackett on March 26, 2020.
Last modified on July 25, 2022
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Post Details
Recipe by Chef Nancy
Published by Kate Brackett on March 26, 2020.
Last modified on July 25, 2022