Vertamae's Hoppin' John
Source of Recipe
from "Vertamae Cooks in The Americas' Family Kitchen."
List of Ingredients
2 1/2 cups (1 pound) dried black-eyed peas
1 pound smoked sausages of your choice
8 cups stock, any kind
Salt, ground black pepper, garlic powder and red pepper flakes to taste
Serve with rice of your choiceRecipe
Pick over the black-eyed peas, discarding any misshapen peas or grit and rinse in cold water. Place in a large bowl with water to cover generously. Let soak overnight.
The next day, cut the sausages into slices about 1/2-inch thick. In a large, heavy saucepan over medium heat, heat the sausages until nicely browned, five to 10 minutes. (You probably won't need any oil, as the sausages give off their own.) Drain the peas and add to the saucepan along with the stock. Season with the salt, black pepper, garlic powder and red pepper flakes. Bring to a boil, reduce the heat to low, and simmer uncovered until tender, 1 to 1-1/2 hours.
About 30 minutes before the beans are ready, cook your favorite rice, white or brown. Serve the beans over the rice, with a side of greens, such as collards, turnip or mustards, or in combination. And don't forget the cornbread!
Serves 6 to 8.
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