2 cups cooked white or brown rice
2 (32 oz.) boxes beef broth (Swanson)
1 white onion, diced
1 (1 lb.) pkg. bulk sausage (sage or spicy taste best)
3 or 4 (15 oz. ea.) cans black-eyed peas
1 env. Lipton dry soup mix (beefy onion)
water (if necessary)
butter or oil, for frying

SUGGESTED SEASONINGS:

cumin
salt and pepper
dried parsley
chili powder
basil
oregano
thyme

GARNISH:

Tabasco sauce
dairy sour cream
chives
scallions
shredded or grated cheese

Cook rice in beef broth (normally 2 cups of broth per cup of uncooked rice). Sauté onion in oil or butter until transparent (I sometimes sauté garlic and/or shallots with onion). Cook, crumble and drain sausage.

In a large pot add black-eye peas (do not drain - just add to pot), remaining box of beef broth, sautéed onion, sausage, seasonings (your choice) and dry onion soup mix. Bring to a boil, boil for about 5 minutes to heat peas through, reduce heat to simmer add rice until flavors combine.

Note: It should look like a pot of soup. Add water until desired consistency, my family likes it a little thicker, almost like a chili. It is good served with cornbread and fried potatoes (serve on New years Day for good luck - maybe with cabbage).

Garnish Hoppin' John with hot sauce, dairy sour cream, chives, scallions and maybe cheese. Yummy!!

Submitted by: Christa, IN.