Hoppin' John

 

adapted from bettycrocker.com

Ingredients

• 1bag (1 lb) dried black-eyed peas, soaked overnight and rinsed
• 1tablespoon EVOO or avocado  oil
• 1medium onion, chopped
•         2  green peppers or 6 multi colored sweet mini peppers
• 3cloves garlic, minced
•        1 cup chopped smoked ham, sauasge links or ground sausage
• 1carton (32 oz)  chicken broth (4 cups)
• 1can (10 to 14.5 oz) diced tomatoes with green chiles, undrained
• Salt to taste
• 6cups hot cooked white rice

• Sort and rinse peas. Soak peas in enough water to cover at least 8 hours or overnight.
• Cook in slow cooker or insta pot. 
• 1
  In large pot, heat oil over medium heat. Add onion and peppers; sauté about 5 minutes or until onion is translucent. Add garlic; sauté about 2 minutes or until fragrant.
• 2
  Add ham , broth, tomatoes. Heat to boiling. Reduce heat to simmer; stir in soaked peas. Add salt to taste. Cook 50 to 60 minutes or until peas are tender.
• 3
   Serve over hot cooked rice.

Sausage Balls

 

•       3 cups of Bisquick mix Original or Gluten Free 
• 1lb uncooked bulk pork sausage (chicken, deer...)
  
• 4cups shredded cheddar cheese (16 oz)
•   1/2cup grated Parmesan cheese
• 1/2cup milk

Preheat oven to 350. 

Mix all ingredients together. 

Roll into 1 inch balls. 

Place of cooking sheet and bake 20-25 mnutes. 

These can be placed in freezer for 1 month, uncooked, in ziploc bag and cooked as needed.