Growing up in the South, Black-Eyed Peas were a staple. And even now for me (in California), they’re comfort food. A reminder of my Southern roots.
Hoppin’ John is a (delicious) common dish amongst Southerners. Traditionally made with black-eyed peas cooked with either salt pork, hamhocks or bacon; white rice, onions and seasoning.
I decided to make a healthier, vegetarian option for you.
*You can either cook your own back-eyed peas, using fresh or dried peas – or – use canned (BPA free).
Vegetarian Hoppin’ John
- 2 15oz cans of black-eyed peas, drained and rinsed
- 1/2 yellow onion, diced
- 1-2 cloves garlic, minced
- 2 stalks celery, diced
- 1 red bell pepper, seeded, deveined and diced small (optional)
- 1/2 to 1 cup water or vegetable broth
- cayenne pepper, to taste (optional)
- salt and black pepper to taste
- 1 cup sweet corn (optional)
- 1-2 cups of cooked wild rice, brown rice or barley.
Saute onions and celery in 1-2 TBS of vegetable broth for about 3 minutes. Add the garlic and red bell peppers and sauté until just tender. Add the peas and stir gently. Put the mixture over medium-low heat and add seasonings. Add your preference of grains. Add the broth a little at a time until it reaches a consistency you like.
This dish is delicious hot with a side of cooked collard greens or cold, as a salad over a bed of your favorite greens.
Eat Healthy & Thrive