Hoppin' John- A New Year's Tradition

This is Lua's vegan take on the traditional Southern dish. Eating black-eyed peas or Hoppin' John  on New Year's Day is thought to bring prosperity in the new year.
It's super hearty and satisfying. Don't let the number of ingredients scare you, it's very easy to make! If you don't want to soak and cook dry beans, you can use canned beans but reduce cooking time and you may need less liquid.

1 pound black-eyed peas, soaked overnight and rinsed
1 tablespoon oil of choice
2-4 Chopped/crumbled Field Roast Mexican Chipotle sausages* (More or less to taste, see notes below about alternatives)
1 cup onion, chopped
1 cup celery, chopped
1 cup red or green bell pepper, chopped (Try the frozen-Tri Color Peppers for faster prep)
1 tablespoon chopped garlic
1 quart vegetable broth (or No-chicken broth)
Water as necessary
2 cups chopped kale or other greens (mustard or collards)
1 Bay leaf
3 tablespoons finely chopped green onion for topping (Optional)
3 cups cooked rice or wild rice blend (Optional)

  1. Heat oil in a large soup pot, add the onion and celery, bell peppers, and garlic, cook until onions are a bit transparent
  2. Add the black-eyed peas, stock, bay leaf. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock.
  3. Add Kale towards the end and cook down.
  4. Add the crumbled sausage and mix together, cook until hot. Sausage may be browned in another pan and then added, if desired.
  5. Serve over rice or mix together if desired.
*Notes: The Field Roast sausages provide a decent amount of heat to the recipe. If you don't have access to this type of sausage, you may decide to leave it out or use another meat substitute. You may want to add Cajun seasoning or jalapeƱos for a little more spice.