Hoppin' John with black-eyed peas and chard

Vegetarian, Gluten Free, Soy Free, Dairy Free, Low Calorie

2 Servings, 590 Calories/Serving

35 – 45 Minutes

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.

Ingredients

  • 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

Instructions

1

Cook the rice

  • In a fine-mesh strainer, rinse the rice until the water runs clear.
In a small sauce pot, combine the rice with 1 1/3 cups lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the water is absorbed, 18 to 20 minutes. While the rice cooks, prepare the remaining ingredients.

2

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.

3

Cook the Hoppin’ John

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the celery, bell pepper, and half the red onion. Season with salt and pepper, spread the vegetables in a single layer, and cook, without stirring, until just starting to brown, 3 to 5 minutes.
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.

4

Cook the chard leaves

In a medium pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the remaining onion, season lightly with salt, and cook, stirring once or twice, until starting to soften, 2 to 3 minutes. Stir in the chard leaves, season with salt and pepper, and cook, stirring occasionally, until wilted, 2 to 3 minutes.

5

Serve

Transfer the rice to individual bowls. Top with the Hoppin’ John, garnish with the scallions, and serve the chard at the table.

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.

Nutrition per serving: Calories 590, Protein: 13 g, Total Fat: 22 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Carbohydrates: 90 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 570 mg

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