Hoppin‘ John - Vegetarian
Adapted from EatingWell.comHam hocks, bacon or smoked turkey are usually key ingredients for this Southern dish. In this vegetarian version of Hoppin‘ John, smoked paprika and cayenne pepper bring on the flavor. This dish is meant to bring luck, wealth and peace in the new year to those who eat it.
Ingredients
- 2 Tbs canola oil
- 2 medium sweet bell peppers orange, red or yellow, chopped (1/2-inch)
- 4 large cloves garlic finely chopped
- 2 tsp cumin ground
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 small bunch collard greens about 8 ounces, ribs removed and chopped coarsely
- 4 cups black-eyed peas cooked (homemade*, or canned and rinsed)
- 1 15 ounce can diced tomatoes low sodium
- 1 cup water
Instructions
- Heat oil in a large saucepan or pot over medium heat. Add bell peppers and garlic. Cook, stirring occasionally, until starting to brown and smell fragrant, 6 to 8 minutes.
- Stir in cumin, paprika, cayenne and salt. Cook, stirring constantly, for 15 seconds. Stir in collard greens by the handful. Cook until they are wilted a bit, about 2 minutes.
- Add black-eyed peas; tomatoes with their juice; and water. Bring to a boil. Reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the greens are tender, about 15 minutes.
- Serve as a main-dish stew, or over brown rice or over cornbread. Enjoy!
Video
Notes
*If starting with dried black eyed peas, sort to remove any debris and shriveled beans. Rinse well. Place in a large pot, cover with 2 inches of water and soak overnight. When done soaking, drain, rinse and cover again with 2 inches of water. Simmer until tender, about 1 hour. Taste for doneness.
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