In order to bring you the best organic produce, some ingredients may differ from those depicted.
Hoppin' John with black-eyed peas and chard
Gluten-Free, Dairy-Free, Soy-Free, Vegetarian
2 Servings, 590 Calories/Serving
From the American South, particularly the Carolinas where rice is abundant, this hearty feast is traditionally eaten on New Year's Day for good luck. The black-eyed peas are said to symbolize coins, the sautéed greens, dollars— promising a prosperous year to anyone who eats them. In this vegetarian Sun Basket spin, instead of a ham hock, we add umami via a favorite secret ingredient: a dash of ground porcini powder. For maximum flavor, season as you go, and take the time to let the vegetables brown at the start.
In your bag
- 2/3 cup jasmine rice
- 1 to 2 celery stocks
- 1 red bell pepper
- 1 red onion
- Peeled fresh garlic
- Fresh thyme
- 1 cup cooked black-eyed peas
- 1 bunch chard
- 2 scallions
- 1 teaspoon Oaktown Hot Cajun spice blend (optional)
- ½ cup diced tomatoes
- ¼ ounce porcini powder
Calories 590, Protein: 13 g, Fiber: 9 g, Total Fat: 22 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Sodium: 570 mg, Carbohydrates: 90 g, Added Sugar: 0 g.
Wash produce before use
Cook the rice
- In a fine-mesh strainer, rinse the rice until the water runs clear.
Prep the remaining ingredients
- Trim the ends from the celery; cut the ribs in half lengthwise, then crosswise into ¼-inch-thick pieces.
- Remove the stem, ribs, and seeds from the bell pepper. Cut the pepper into ¼-inch-thick strips; cut the strips into ¼-inch-thick pieces.
- Peel and coarsely chop the red onion.
- Finely chop, press, or grate enough garlic to measure 1½ to 2 teaspoons.
- Strip the thyme leaves from the stems.
- In a fine-mesh strainer, rinse the black-eyed peas.
- Strip the chard leaves from the stems; coarsely chop or tear the leaves, and thinly slice the stems, keeping them separate.
- Trim the root ends from the scallions; cut the scallions on the diagonal into very thin slices.
Cook the Hoppin’ John
Add the garlic, thyme, and as much Hot Cajun spice blend as you like. Stir to coat and cook until fragrant, 1 to 2 minutes. Add the black-eyed peas, chard stems, tomatoes, porcini powder, and 1 cup water. Season with salt and pepper. Bring to a boil, reduce the heat to medium, and cook at a vigorous simmer, stirring occasionally, until the sauce thickens and the chard stems are just tender, 5 to 7 minutes.
While the Hoppin’ John simmers, cook the chard leaves.
Cook the chard leaves
Chef’s Tip To get this feast to the table more quickly, in Step 2, start cooking the celery, bell pepper, and onion, while you continue prepping the remaining ingredients.