Recipe of the Week
Hoppin’ John with fresh asparagus beans
Alice Brantley Yeager
1 cup uncooked rice (not instant)
1 lb. pork sausage broken into small pieces
3 1/2 cups water
1 lb. asparagus beans, rinsed and snapped.
1 medium onion, chopped
1 green bell pepper, chopped
1/8 tsp. cayenne pepper
1 tsp. salt
1 tsp. dried sweet basil
Cook rice according to directions on package. (Directions will vary with different types of rice.)
While rice is cooking, sauté sausage to a light brown in a large iron skillet. Drain off most of grease, but leave a bit for flavor. Add the rest of the ingredients and simmer, covered, for 30-40 minutes or until asparagus beans are tender.
Combine sausage mixture with cooked rice and serve hot. A dash of Tabasco (hot) sauce is in order for those who enjoy the Cajun touch.
Served with a salad and drink, this recipe should serve 4-5 people.