Barley Hoppin’ John with Turkey Kielbasa

Barley Hoppin’ John with Turkey Kielbasa
Summary

It’s a good luck tradition to eat black-eyed peas on New Year’s Day. Why stop there? Enjoy this hearty take on Hoppin’ John any day of the year!

  • Prep time
    15 min
  • Cook time
    20 min
  • Servings
    6 Servings
  • Serving size
    1 cup
Budget Friendly Dinner Holidays & Entertaining Main Dish High in Fiber Comfort Food
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 190

  • Total Fat 5g
    • Saturated Fat 1g
  • Cholesterol 20mg
  • Sodium 450mg
  • Total Carbohydrate 25g
    • Dietary Fiber 6g
    • Total Sugars 5g
  • Protein 12g
  • Potassium 380mg

Choices/Exchanges: 1 1/2 Starch, 1 Nonstarchy vegetable, 1 Lean protein

Budget Friendly Dinner Holidays & Entertaining Main Dish High in Fiber Comfort Food
Ingredients

Ingredients

  • olive oil
    2 tsp
  • medium onion (diced)
    1
  • red bell pepper (seeded and diced)
    1
  • garlic (minced)
    2 clove
  • turkey kielbasa (diced)
    8 oz
  • low sodium chicken broth (low-sodium, fat-free)
    1 cup
  • red pepper flakes (or to taste) (crushed)
    1/4 tsp
  • black pepper
    1/2 tsp
  • black-eyed peas (15.5 oz can, drained and rinsed)
    1
  • cooked barley
    1 cup
  • green onion (scallion) (thinly sliced, green and white parts)
    2
Directions

Directions

  1. Add oil to a large sauté pan over medium heat. Add onion, bell pepper and garlic. Sauté for 5 minutes. Add kielbasa and sauté another 2 minutes.

  2. Add broth, red pepper flakes, ground black pepper and black-eyed peas. Bring to a boil then reduce to a low simmer. Simmer for 7 minutes. Stir in cooked barley and simmer 2 more minutes.

  3. Top with sliced scallions.

  4. Note: To bulk cook barley, add 11 oz. dry pearled (quick-cooking) barley to a pot of 4 cups boiling water. Cover, then reduce to a simmer for 10-12 minutes. Remove from heat, keep covered off the heat for 5 minutes. Makes 6 cups cooked barley. This barley can be used in any recipe calling for cooked barley. Store in an airtight container in the refrigerator for 7 days or package in freezer bags in one cup increments for up to 6 months.

Reviews
  • Recommended

    I made this the 1st time with barley like the recipe say, it was delicious. After that I substituted riced cauliflower for the barley. It is just as good and lowered the carbs.