Hoppin’ John Remix with King City Beans & Kielbasa

🫘 Hoppin’ John Remix

🛒 Ingredients

• 12 oz Polska kielbasa, diced
• 1 small red onion, diced
• 1 stalk celery, diced
• 1 medium carrot, diced
• 1 whole red bell pepper, diced
• 6–8 cloves roasted garlic, mashed into a paste
• 1 tbsp Zatarain’s Creole Seasoning
• 1 tbsp Italian seasoning
• Fresh black pepper, to taste
• 2–3 cups cooked Rancho Gordo King City Pink Beans
• 1.5 cups bean broth (or water + bouillon)
• Lotsa Crystal hot sauce, to finish
• 2 cups cooked white rice
• Sliced scallions, for topping

🍳 Instructions

1. Brown the kielbasa
Heat diced kielbasa in a Dutch oven or heavy skillet and cook until browned and slightly crisp.
2. Sauté your veg
Add onion, celery, carrot, and bell pepper. Cook 8–10 minutes until soft and golden.
3. Flavor base
Stir in garlic paste, Creole seasoning, Italian seasoning, and black pepper. Let it cook 1–2 minutes until it smells like something serious is about to happen.
4. Beans + broth
Add beans and 1.5 cups of broth. Stir, bring to a simmer, and cook uncovered 15–20 minutes until thick and saucy.
5. Finish strong
Kill the heat. Add a generous splash of Crystal hot sauce. Stir, taste, and adjust seasoning as needed.
6. How to serve it:
I like to spoon hot rice into the bowl first, building a thin ring around the edge—like a little donut of rice, not a big mound. Then I set the beans and broth in the middle, adding enough broth so the rice is a little soupy. It’s a bean dish, not a rice dish—you want every bite to catch that good bean broth, not get lost in a pile of rice.

💡 Notes:

• That 1.5 cups broth is the sweet spot: not dry, not soupy, just rich and clingy.
• Garlic paste + kielbasa = absolute flavor bomb.
• This reheats like a dream — even better the next day.