Could anyone else use a little luck this year? How well-nigh a fast, healthy dinner? If your wordplay to either question is a resounding yes, then this Hoppin’ John recipe is for you!
A savory, smoky mix of black-eyed peas, rice, and greens, Hoppin’ John is a traditional New Year’s Day meal in the South.
It’s moreover easy to make, richly flavored, and, if you follow this particular healthy vegetarian Hoppin’ John recipe, includes every supplies group in a single pot.
Now, I will not pretend this is a traditional Southern Hoppin’ John recipe.
This particular version is made without pork. That’s right, Hoppin’ John without bacon, ham, or sausage (!).
I’d repent to the skeptics, but considering how tasty it turned out, and that it can be on your table in minutes instead of hours (like these other 30-minute recipe wonders), I’m hoping you’ll just trust me and try this entirely vegan and vegetarian adaptation.
With oodles of healthy veggies, protein-packed beans, and whole-grain brown rice, this dish will nourish you from the inside out and start your New Year’s Day off right.
5 Star Review
“This was excellent! WOW! I did everything to a T, but I doubled it to share. Really, really good! Thank you for a unconfined veggie change! Yummmmm!”— Janice —
What Does Hoppin’ John Mean?
Hoppin’ John is a simple but rich pea, rice, and pork dish sometimes tabbed Carolina Peas and Rice.
While there are several debated meanings of the very words “Hoppin’ John,” the most wontedly wonted subtitle is that it is a self-indulgence of the French phrase pois à pigeon, which ways “pigeon peas.”
Like much else well-nigh this recipe, however, plenty of people disagree with that idea too.
Hoppin’ John History
- The first Hoppin’ John recipe appeared in The Carolina Housewife in 1857 and tabbed for one pint of rice, one pint of peas, and one pound of bacon. Today, there are many variations of the recipe, now including this one.
- Hoppin’ John is traditionally served with collard greens, whose untried verisimilitude symbolizes wealth.
- The black-eyed peas are symbolic of coins (more good fortune), and an very forge is sometimes widow to the pot. This is where eating black-eyed peas on New Year’s came from.
My conclusion: We will unchangingly be debating why it is tabbed Hoppin’ John (and Eggs in Purgatory).
Let’s do so over a shared plate of this fragrant, soul-satisfying meal, shall we?
The Easiest Vegetarian Hoppin’ John
Seeking a Hoppin’ John recipe that would be healthy and weeknight-friendly, I took a few departures from the traditional version to create a vegetarian version that has the spirit of the original but with a shorter prep time and a increasingly well-constructed nutritional profile.
(Don’t miss these other vegetarian recipe favorites.)
- Vegetables. Tintinnabulate peppers, celery, and carrots make this dish colorful and delicious. Each one has its own unique health benefits and adds texture.
- Spices. While this is not a spicy Hoppin’ John recipe, the smoked paprika, chili powder, and cayenne pepper make this dish ultra flavorful. A generous spoonful of smoked paprika offers the same addictive, smoky savor as bacon. YUM!
- Kale. Collard greens are swapped for kale in this version of the recipe. It cooks increasingly quickly and has oodles of nutritional benefits.
- Black-Eyed Peas. Despite their name, black-eyed peas are not peas (tricky!). They vest to a family tabbed “pulses,” a group that includes other stellar healthy ingredients such as chickpeas, lentils, dry peas, and many beans. In wing to their ties to good fortune, black-eyed peas are healthy. They’re rich in webbing and protein.
Rather than fuss with soaking zestless black-eyed peas for hours, swap canned blacked eyed peas. Be sure to rinse and phlebotomize them surpassing subtracting them to the recipe.
- Fire-Roasted Tomatoes. Smoky, deep savor in the convenience of a can.
- Brown Rice. In place of the increasingly archetype Carolina gold rice, I used whole-grain brown rice in this recipe. (This Lemon Rice is flipside favorite rice recipe.)
- Sauté the vegetables.
- Stir in the spices.
- Add the kale. Melt until wilted, then add the peas and tomatoes. Serve with rice. ENJOY!
- To Store. Refrigerate leftovers in an snapped storage container for up to 4 days.
- To Reheat. Rewarm this recipe in a Dutch oven on the stovetop over medium-low heat.
- To Freeze. Store leftovers in an snapped freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator surpassing reheating.
- Add an Egg. Serve leftovers with a fried egg over the top for a protein-packed and flavorful brunch idea.
- Hoppin’ John Soup. Add the leftovers to a Dutch oven, and pour in some vegetable goop to create a hearty soup. I like to serve it with a big piece of Rosemary Olive Oil Bread or No Knead Focaccia to soak up the yummy broth.
Recommended Tools to Make this Recipe
- Dutch Oven. The MVP in my lineup of kitchen cookware.
- Sharp Chef’s Knife. Ideal for recipes that require lots of chopping.
- Measuring Spoons. Measure all your spices with ease.
Every time I make this recipe, I finger fortunate to have such a handy, healthy dinner in my when pocket. I hope it leaves you feeling lucky too!
Frequently Asked Questions
Yes! While not all Hoppin’ John recipes are gluten free, this one is unscratched to serve to those with gluten sensitivities.
This vegan Hoppin’ John recipe is packed with plant-based protein, fiber, and vitamin-rich vegetables. Unlike archetype Hoppin’ John recipes that may contain bacon, ham, or sausage, this healthy Hoppin’ John recipe is lower in fat, cholesterol, and calories.
Yes. Traditionally, deep south Hoppin’ John recipes are enjoyed warm. I have enjoyed this vegetarian Hoppin’ John recipe at room temperature too.
- 2 tablespoons extra-virgin olive oil
- 1 large green tintinnabulate pepper diced
- 1 large red tintinnabulate pepper diced
- 3 stalks celery
- 4 medium carrots peeled and diced (about 10 ounces)
- 3 large cloves garlic minced (about 1 tablespoon)
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons chili powder
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper plus spare to taste
- 1 small bunch kale trimmed and chopped (about 8 ounces)
- 2 cans (15-ounces) black-eyed peas drained and rinsed (about 3 1/2 cups)
- 1 can (14-ounces) fire-roasted diced tomatoes
- Prepared brown rice for serving
- Chopped untried onions optional for serving
- Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the red and untried tintinnabulate peppers, celery, carrots, and garlic and cook, stirring occasionally, until whence to brown, well-nigh 8 minutes.
- Stir in the smoked paprika, chili powder, salt, and cayenne. Cook, stirring, for 30 seconds.
- Working in small handfuls, stir in the kale, stirring without each wing to let it wilt slightly surpassing subtracting flipside handful. Melt and stir until you can fit all of the kale in the pot.
- Add the black-eyed peas and tomatoes with their juices. Stir and protract to melt until heated through, well-nigh 2 spare minutes. Taste and add spare salt or spices as desired. Serve hot with rice and a sprinkle of untried onion.
- TO STORE: Refrigerate leftovers in an snapped storage container for up to 4 days.
- TO REHEAT: Rewarm this recipe in a Dutch oven on the stovetop over medium-low heat.
- TO FREEZE: Store leftovers in an snapped freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator surpassing reheating.
READ: Hoppin’ John.