Hoppin' John's Cousin

from Cooking Light

1 C dried black-eyed peas
2 t olive oil
1 Cup chopped onion
1/2 C finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
3 garlic clvoes, minced
1 jalapeno pepper, seeded and minced
1/2 t paprika
1/2 t ground cumin
2 cups water, divided
1 1/2 cups fat-free, lower-sodium chicken broth
1 1/2 t chopped fresh thyme
1/2 t freshly ground black pepper
1/4 t salt
1/4 t hot pepper sauce (such as Tabasco)
3 oz andouille sausage, cut into 1/4 in cubes
1 (14.5 oz) can diced tomatoes
1 bay leaf
1 C water
1/2 cup uncooked long-grain rice
1/4 cup thinly sliced green onions

1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 in above peas; soak for 8 hours or overnight. Drain.
2. Heat oil in a Dutch oven over med-high heat. Add onion and next 4 ingredients (through jalapeno) and saute 7 min or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.
3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 min or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions.

Yield: 8 servings.