Traditional Hoppin’ John
- Servings: 4
- ½ pound pork sausage
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 large cloves garlic, finely minced
- ¼ teaspoon paprika
- 1 teaspoon chili powder
- 1 can (15-ounce) black-eyed peas, undrained
- 3 cups cooked white rice
- 1 tablespoon lemon juice
In a large, heavy skillet, brown sausage in vegetable oil.
Add onions, peppers, and garlic to the pan with the sausage and cook on low heat until vegetables are transparent.
Pour off the grease or drain all on paper towels.
Return the sausage and vegetables to the pan and add peas, rice, paprika, chili powder, and lemon juice.
Simmer on low 10 minutes more; should be moist.