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Hot Hoppin’ John Soup

Beans, Pork

  • 6-8

Submitted by Sarah Fritschner


  • 1⁄2 C butter
  • 1 large onion, diced
  • 1 lb (Moore’s) hot country sausage
  • 1 1⁄2 C rice
  • 2 (15-oz) cans black-eyed peas, drained
  • 4 C water
  • 1 tsp salt
  • 1⁄2 tsp black pepper
  • 1⁄2 tsp garlic salt


Brown sausage, drain and set aside.

Heat butter in a pan and add onion. Cook over medium heat, stirring occasionally, until softened, about 15 minutes. Drain. Add sausage, rice and black-eyed peas. Add water, salt, pepper and garlic salt. Cook until rice is tender and the mixture has the consistency of chili—it should have some liquid to it.  Serves 6 to 8. Serve with cornbread.

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