Hoppin’ John

The perfect flavorful start to a new year!

  • 1 pound field peas, soaked overnight (Nolan uses red cowpeas)
  • 1/3 cup olive oil
  • 1 cup country ham, diced
  • 1 cup Andouille sausage, diced
  • 1 cup sweet onion, diced
  • 1 cup celery, diced
  • 1 cup green pepper, diced
  • 4 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 cup tomato, chopped
  • 5 cups chicken stock
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 teaspoon hot sauce
  • 2 teaspoon red wine vinegar
  • Kosher salt to taste


Heat olive oil in medium pot. Add the ham and sausage, and simmer until fat starts to render. Add onion, celery, and green peppers and simmer until veggies are wilted and onion is translucent. Add garlic and spices and simmer 2 minutes. Add tomato and simmer until most liquid has evaporated. Add beans, bay leaves, thyme, and the chicken stock. Bring to a boil, then reduce heat to low and simmer until beans are softened—about 90 minutes. Finish with hot sauce, red wine vinegar, and salt to taste. Plate over Carolina Gold rice, with chopped green onion, a pat of butter, and more hot sauce.