Hoppin' John

Black-Eyed Peas with Andouille Sausage and Rice

(adapted from: Hot Links and Country Flavors" by Bruce Aidells and Denis Kelly)

2 C dried black-eyed peas or 4 C fresh or frozen

1-1/2 LBs andouille sausage or other good quality smoked sausage

1/4 LB chunk of country or smoked ham

6 C chicken stock or water

1 TB bacon grease or olive oil

1 medium onion, finely chopped

1 rib celery, finely chopped

1 TB minced garlic

3 sprigs fresh thyme or 1-1/2 t dried

2 bay leaves

1 or 2 dried chili peppers or 1 t red pepper flakes

1 t freshly ground black pepper

1/2 t pickling spice

salt to taste

4 C cooked rice

chopped green onions, Tabasco sauce, and cider vinegar for serving

1. If using dried peas, rinse and soak overnight in water to cover by 3 inches. Drain, and place in a 6-8 qt pot with a 1/2 LB piece of the andouille, the ham, and the stock. Heat to boiling, then reduce to a simmer. (If using fresh or frozen peas, boil the stock first, then add peas, the 1/2 LB piece of andouille, and the ham. Return to a boil, then reduce to a simmer).

2. Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft. Add to the peas with the garlic and remaining seasonings. Simmer dried peas for 2 to 2-1/2 hours; fresh or frozen for about 30-45 minutes. In both cases, the peas should be tender and the liquid should begin to thicken.

3. Slice remaining sausage into 1/2 inch rounds. Fry briefly in a nonstick skillet and add to the peas. Remove the whole piece of sausage and the ham and chop roughly; return to the pot. Cook for another 15 minutes. Remove the thyme sprigs, bay leaves, and pepper pods.

4. To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco, and vinegar to taste.

Yield: 6-8 servings.