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Hoppin' John with Smoked Sausage


  • 1 pound black-eyed peas, dried
  • 1/4 pound smoked ham hocks or smoked ham
  • 1 1/2 pound smoked sausage
  • 6 cups chicken broth
  • 1 tablespoon olive oil
  • 1 onion, chopped fine
  • 1 rib celery, chopped fine
  • 1 tablespoon garlic, chopped fine
  • 2 bay leaves
  • 2 teaspoons dried hot chili peppers
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon dried basil
  • 1/2 teaspoon pickling spice (optional)


In a heavy kettle, combine peas with enough cold water to cover them by 2 inches. Bring to boil for 2 minutes, then turn off heat and let stand, covered for one hour. Drain the peas and return to the kettle. Add ham, half the sausage, and the broth and bring to a boil. In a saucepan, heat the oil and cook the onion and celery, covered, over moderate heat until softened and add them to the peas with the garlic, bay leaves, chili peppers, black pepper, thyme, basil and pickling spice if desired. Simmer, covered, for 2 hours. In a dry skillet, brown the remaining sausage over moderately high heat and transfer it with a slotted spoon to the pea mixture. Simmer the Hoppin' John, uncovered, for 15-20 minutes more and then discard the bay leaves.

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