Healthy Hoppin’ John


Healthy Hoppin’ John


1 large onion, chopped
1 cup fresh baby carrots, halved lengthwise
2 celery ribs with leaves, chopped
1 tablespoon Daily Chef 100% Pure Olive Oil
1 package (12 ounces) spicy chicken sausage links, cut into 1/2-inch slices (see directions at bottom for searing and cutting perfect sausages)
2 garlic cloves, minced
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2 cups chicken stock
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 tablespoon cider vinegar
3 cups cooked brown rice
2 green onions, chopped
1 green onion, thinly sliced
1 green onion, thinly sliced


In a large nonstick skillet, saute the onion, carrots and celery in oil for 3 minutes. Add sausage; cook 3 minutes longer. Add garlic; cook 2 minutes longer.


Stir in the peas, stock, bay leaf, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in vinegar. Simmer, uncovered, 5-10 minutes longer or until carrots are tender.


Discard bay leaf. Combine rice and chopped green onions; divide among six bowls. Top with sausage mixture. Sprinkle with sliced green onion. Yield: 6 servings.


In order to cut perfect sausages, first seared the sausages on all sides and use a sharp knife to cut them in slices. Return slices to pan and finish cooking.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.