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  • Chrissie Dunham

Hoppin' John

Happy New Year!

My family gathers on New Year’s Day to celebrate the freshness of the new year and watch football games. I always make black-eyed peas and cornbread.

We are not superstitious with the idea that these black-eyed peas bring you good luck, it’s just a fun tradition that I grew up with to celebrate the new year. Warning…this recipe makes a whole bunch. So invite other people over or deliver this dish to others. Everyone will enjoy it!


1 pound bulk ground sausage

1 pound ground beef

2 bunches green onions, chopped 3 ribs celery, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

4 cloves garlic, minced

Salt, to taste

Pepper, to taste

1 tablespoon sugar

2 (10-ounce) cans Rotel® tomatoes, mild or hot

3 (1-pound) packages fresh or frozen black-eyed peas,or 4 cans, undrained

11/2 cups rice, cooked


In a large Dutch oven, brown sausage and beet Add on :ons, celery, peppers, and garlic to meat mixture. Add salt, pepper, sugar, Ro .el® tomatoes, and black--eyed peas. Sirrimer 45 to 60 minutes to blend flavors, or until peas are soft if using fresh peas. Cook rice according to package directions. Serve ov rice. Serves 8 to lO.

*photo from More Than Meat and Potatoes

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