A flavorful and hearty dish inspired by the classic Hoppin' John, perfect for any meal.
Soak the black-eyed peas overnight in water or use the quick soak method by boiling them for 5 minutes and letting them sit for an hour.
Quick soaking saves time and still yields tender peas.
Slice the turkey sausage into bite-sized pieces and dice the onion and bell pepper.
Uniformly sized pieces ensure even cooking.
In a dutch oven, sauté the sausage over medium heat until lightly browned, then add the onion and bell pepper and cook until softened.
Stir frequently to prevent sticking and ensure even cooking.
Add the chili powder, cooked black-eyed peas, and enough water to cover the mixture. Simmer for 10 minutes.
Adjust the seasoning to your taste during simmering.
Stir in the rice, cover the pot, and simmer until the rice is tender and has absorbed the liquid, about 15 minutes.
Check occasionally to ensure the rice doesn't stick to the bottom.
Season with salt and pepper to taste, then serve warm.
Garnish with fresh herbs for added flavor and presentation.
