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Hoppin' John with Smoked Sausage

1 pound black-eyed peas, dried
1/4 pound smoked ham hocks or smoked ham
1 1/2 pounds smoked sausage
6 cups chicken broth
1 tablespoon olive oil
1 onion, chopped fine
1 rib celery, chopped fine
1 tablespoon garlic, chopped fine
2 bay leaves
2 teaspoons dried hot chili peppers
1 teaspoon black pepper
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 teaspoon pickling spice (optional)

In a heavy kettle, combine peas with enough cold water to cover
them by 2 inches. Bring to boil for 2 minutes, then turn off heat
and let stand, covered for one hour. Drain the peas and return to
the kettle. Add ham, half the sausage, and the broth and bring to
a boil. In a saucepan, heat the oil and cook the onion and celery,
covered, over moderate heat until softened and add them to the
peas with the garlic, bay leaves, chili peppers, black pepper,
thyme, basil and pickling spice if desired. Simmer, covered, for
2 hours. In a dry skillet, brown the remaining sausage over
moderately high heat and transfer it with a slotted spoon to the
pea mixture. Simmer the Hoppin' John, uncovered, for 15-20 minutes
more and then discard the bay leaves.

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1 of 2 people found the following review helpful:
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New Years Day Special, March 12, 2005 - 02:10 PM
Reviewer: Ann from Manchester, MA
I've made this Hoppin John every year for the past decade as part of a New Year's Day buffet and always get several requests for the recipe. It's not handsome, but served with white rice, chopped red onion and tabasco to taste, it's great.

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