Tag Archives: Sausage

Hoppin’ John?

This all started with this:

Thirty-nine Cents?!?

Thirty-nine Cents?!?

Mr. Hippie and I were doing the shopping last week. As usual, we stopped by the bargain bin to see if anything interested us. Usually, there isn’t much but some banged cans or some really old, unpopular merchandise. Imagine my surprise when I found it chock-full of these cans of ORGANIC soybeans for only thirty-nine cents!

Since Gwen is a vegetarian, this could be a major score. But, I’ve never cooked with canned soybeans before so I didn’t want to overreach and buy up the cart. I bought a few cans so that I could experiment with them and make sure we would eat them. A deal is only a good deal if you’ll actually use it!

When I started researching recipes for soybeans, I didn’t come up with much so I decided to just substitute them for other beans in recipes. Hoppin’ John is a traditional New Year’s dish made with black-eyed peas, vegetables and ham and is usually served over rice.  Of course, Gwen won’t eat ham, so I had to modify more than the beans to make this dish family-friendly.

Start by adding about a tablespoon of olive oil to a heavy bottomed-pan or dutch oven. Once the oil is hot, add the chopped vegetables.

Mis en place

Celery, carrots, peppers and onion chopped and ready to cook.

Simmer the vegetables over medium heat until the onions begin to sweat. Add garlic and stir for a few more minutes.

Sweating the vegetables.

Mmm. Garlic

Chop a jalapeno finely and add it to the vegetable mix. Mine are all red because I picked them from the garden so long ago.

From the garden.

Red Jalapeno

Stir the jalapeno around for a minute and add a quart of chopped, canned tomatoes. Cook the mixture until the tomato juices simmer down and begins to thicken.

Simmah down now!

Simmah down now!

Sprinkle the blend liberally with Rustic Rub and cook for a few more minutes.

Spicy goodness.

Rustic Rub

This is where my cooking always gets tricky. Gwen doesn’t eat meat. Dylan won’t eat beans.  (And you thought Jack Sprat and his Wife had a rough time in the kitchen!) When I make dishes like this, I have to split the base and add ingredients in stages. Unless you have a vegetarian and a picky eater in your house like I do, you can just add the rest of the ingredients and simmer until it’s finished.

I took about 1/2 of the mix out of the big pan and put it into a smaller pan. Then I added 2 cups of water and the beans to the small pan and simmered it until it was cooked through and the liquid reduced.

Finished Veggie John!

Finished Veggie John!

Traditional Hoppin’ John calls for a ham bone to simmer for a while. I didn’t have one and I’ve been on a sausage kick so to the other pan I added a half pound of cooked, bulk sausage and 2 cups of homemade ham stock.

pot two

Simmer the meaty mix down until the sauce is thickened. Once the sauce was thick I scooped a serving out for Dylan and then added half the bean mixture back into the pot.

Finished Hoppin' John

The finished Hoppin’ John ready to scoop onto rice!

In some homes, Hoppin’ John is a New Year’s tradition. I’ve never tried it before, and didn’t make it on New Year’s Day, but after trying this recipe, I might have to make it  a tradition around here!

Oh, and those beans? I went back and bought the 30 cans they had left over.

 

Hoppin’ John

1 tablespoon-ish olive oil
1 onion, diced finely
2 carrots, rustic-chopped
2 ribs of celery, chopped
1/2 a large or one small bell pepper (I used yellow because that’s what I had)
1 Tablespoon minced garlic
a chopped fresh jalapeno, or chili powder to taste
1 quart canned, chopped tomatoes
2-3 Tablespoons rustic rub
1 can soybeans
1 quart stock or water
1/2 pound cooked sausage or ham

Add oil to a hot, large, heavy-bottomed pan. Add onion, celery, pepper and onion and saute until onions “sweat” and become translucent. Add garlic and saute for 3-5 minutes over medium heat stirring constantly. Add the jalapeno or chili powder and stir until blended. Add tomatoes and simmer until thickened. Add rustic rub to taste. Add sausage, beans and stock or water and simmer until thickened.

Serve over rice.

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Making the Most of What’s in the Fridge/Freezer~Sausage and White Bean Soup

In my last post I mentioned that I had gone back to planning dinner menus for the week. Planning the menu in advance saves me time and money. It also helps make sure that I don’t serve tacos twice a week. Which I would absolutely do if Mr. Hippie would let me get away with it. If I plan the menu on the weekend, or Mr. Hippie’s day off, we can get a bunch of prep done when we have more time.

This week’s menu looked like this:

  • Saturday: Taco Salad
  • Sunday: Sausage and White Bean Soup with cornbread
  • Monday: Mac ‘n’ Cheese
  • Tuesday: New Year’s! Potluck at a friend’s; we’re bringing dessert, so I’m off the hook for dinner.
  • Wednesday: Pulled Pork Tacos
  • Thursday: Hot Dogs and Tater Tots
  • Friday: Brined Chicken with roasted potatoes and green beans

Saturday was cooking day! I started by soaking white beans. Next I pulled the ground beef for the taco salad, pork roast for the pork tacos and the whole chicken out of the freezer so that they could thaw. After that I started making my chicken stock.

While the stock simmered, I made a vat (two, 1 lb. boxes worth) of macaroni and cheese. I filled 6, pint containers with plain mac ‘n’ cheese and then stirred the last of our leftover Crock Pot ham into the pan and filled 3, pint containers with ham mac ‘n’ cheese. There are 6 pints of pasta in the fridge ready for tonight’s dinner and the leftover ham is cleared out of the fridge. Plus I have three extra containers of mac ‘n’ cheese in the freezer for lunches later.

Once the macaroni was packed up, I started the Sausage and White Bean soup.

I love this soup because it utilizes leftovers if you have them, or it can be made without leftovers if you just want soup.

Sausage and White Bean Soup

1 tablespoon-ish olive oil
1 onion, diced finely
2 carrots, rustic-chopped
3 ribs of celery, chopped
3-5 leftover bratwurst or polish sausage chopped into bite-sized chunks, or 1 lb. bulk sausage
one whole chipotle in adobo, a chopped fresh jalapeno, or chili powder to taste
1 quart canned, chopped tomatoes
6 cups chicken stock
3 cups soaked, cooked white beans (or canned white beans)~ I cook my beans while I’m prepping everything else.

White Bean and Sausage SoupAdd oil to a hot, large, heavy-bottomed pan.
Add onion and saute until onions “sweat” and become translucent.
Add carrots and celery and saute for 3-5 minutes over medium heat stirring constantly.
Add the chopped sausage or fresh bulk sausage. Cook until chopped sausage is heated through or bulk sausage is fully cooked.
Add chile and stir until well blended.
Add stock and tomatoes and simmer until soup reduces slightly and flavors have time to blend.
Add beans and cook until heated through.

At this point I jarred the soup up to serve the next day and started my taco salad, but you could serve the soup immediately if you preferred.

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