Here's a version of Hoppin' John I made last night. It was very tasty (as were cold leftovers eaten standing up by the sink today) but very soupy; it did thicken up a bit on standing but still needed to be served with a slotted spoon.
2 tbsp olive oil
1 large Spanish onion, coarsely chopped
2 large carrots, coarsely chopped
1 clove garlic, pressed
1/2 lb. chicken or turkey andouille sausage, sliced (I still swear by Amy's chicken andouille, which I get at Costco)
1 cup dried black-eyed peas
4 cups chicken stock
6 cups water
1 teaspoon chopped fresh thyme (I didn't notice it said fresh—whoops!—so I used the same amount of dried, which didn't seem overpowering)
3/4 cup long-grain brown rice
In a large pot, heat the oil and cook the onion and carrots over medium-high heat, stirring often, for 10 minutes. Add the garlic and sausage and cook for 1 minute more.
Add the black-eyed peas, stock, and water. Bring to a boil, lower the heat, and cook for 45 minutes.
Add the thyme, salt and peper to taste, and rice. Bring to a boil. Let the mixture boil vigorously for 1 minute.
Turn down the heat, cover the pot, and simmer, without stirring, for 45–50 minutes or until the peas and rice are both tender.
Let stand for 15 minutes before stirring.