Hoppin' John's Cousin

Ingredients

• 1 cup dried black-eyed peas
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped green bell pepper
• 3 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 2 cups water, divided
• 1 1/2 cups fat-free, lower-sodium chicken broth
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce (such as Tabasco)
• 3 ounces andouille sausage, cut into 1/4-inch cubes
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 bay leaf
• 1 cup water
• 1/2 cup uncooked long-grain rice
• 1/4 cup thinly sliced green onions (optional)

Preparation

1. 1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 inches above peas; soak for 8 hours or overnight. Drain.
2. 2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through jalapeño); sauté 7 minutes or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.
3. 3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 minutes or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions, if desired.