Hoppin' John Stew

Hoppin' John has many Southern origins, and countless variations involving a rotating cast of pork products and seasonings, but we're dropping here our own hot recipe that earned raves on New Year's eve and many requests for the kitchen secret. [Ed. note: this is all to the best of our memory, limited in the short-term by a boozy, indulgent holiday spree.]

1. Saute in a large deep saucepan 1 large chopped onion and 1 chopped green bell pepper. Add a healthy amount of cayenne pepper or crushed dried red hot chiles.Cook until soft but not browned.


2. Add 1 T or so each of dried sage and good Spanish paprika. Cook for another minute or 2. Add 1 large smoked sausage (of your choice) , cut into small pieces or crumbled, and cook for 5 minutes to brown.


3. Now add 1 can of black eyed peas and a bay leaf and about 5 cups of water and simmer uncovered on low heat for 1 hour.Check seasoning and add salt and pepper as desired.


4. Throw in 2 large handfuls of white rice and continue cooking on low for about 20 more minutes. Add more liquid if too too thick.


5. Season once again and serve very hot with cornbread.