The Big Game Sweepstakes: You Could Win* This LG 65-inch OLED TV and More! Enter the Giveaway

Follow us:


Hoppin' Jane

Sign up to save this recipe to your profile Sign Up Now ›
Hoppin' Jane
3-4 servings Easy
Total: Active:
PREVIOUS: Negroni NEXT: Basic Napa Cabbage Kimchi (Kimchee)

Ingredients (7)

  • 1 15.5 oz can black-eyed peas, drained and rinsed (we like Goya)
  • 1 large onion, diced
  • 1 14.5 oz can diced tomatoes (we like Muir Glen Organic Fire-Roasted)
  • 1 package frozen chopped okra
  • 1 package pre-cooked andouille sausage (usually 4 or 5 sausages) cut into bite-sized pieces
  • 1 tbl. oil or butter (to grease the pan)
  • Optional: salt, pepper, garlic salt, chili power (to taste)
Try Amazon Fresh

A quick and simple meal when the fridge is empty and all you have is your pantry and freezer! This is a simple one-pot dish, inspired by Hoppin’ John.

(This is the pantry-freezer version. If you happen to have fresh tomatoes, okra, sausage or black-eyed peas, go ahead and use those instead!)


  1. 1Pre-heat oil in a deep-sided pan.
    Saute onion and sausage together in pan until just browned.
  2. 2Add okra to pan.
  3. 3Once okra is mostly thawed, add tomatoes and black-eyed peas to pan.
  4. 4Cook over medium heat, stirring occasionally until warm.
  5. 5Season to taste with salt/pepper or garlic salt/chili powder
Load Comments

Recommended from Chowhound