Recipe by Chef Nancy

HOPPIN’ JOHN — serves 6 – 8



Sausage, breakfast bulk mild or medium

1 pound

Celery, small dice

2 ribs

Onion, green, diced

1 bunch

Red Bell pepper, diced

1 each


1 tablespoon

Chicken broth

1 can

Rice, white

½ can

Black eyed peas, drained and rinsed

1 – 15 ounce can


  • 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

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