Our Veggie Kitchen

Hoppin John is a Southern dish of simmered black eyed peas and rice. It is eaten on New Year's Day and is said to bring about good luck for the coming year. The beans are normally served over rice, but they're excellent without and I didn't want to wait another 30 minutes to eat. In other words, I forgot to put rice on the stove.



Hoppin John
1 lb dry black eyed peas, soaked overnight
2 tbs vegetable oil
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
4 cloves garlic, minced
4 sprigs thyme
2 bay leaves
4 cups vegetable broth
1/2 tsp liquid smoke
1/2 tsp salt
1/4 tsp black pepper

Heat the oil over medium heat. Saute the onions, celery and green peppers until the onions are very soft. Add the garlic, thyme and bay leaves. Stir for another minute, until the garlic is fragrant. Add the broth, liquid smoke, salt and pepper. Drain and rinse the beans and add to the pan. Bring to a boil, cover and simmer. After about 30 minutes, remove the cover, increase heat and cook until the beans reach the desired consistency and firmness. Add some water, a little at a time, if it becomes too thick.

To serve, ladle the beans over cooked rice.

8 Servings: 243 cal (4g fat, 39g carbs, 14g protein)