Could anyone else use a little luck this year? How about a fast, healthy dinner? If your answer to either question isa resounding yes, then this Hoppin’ John recipe is for you!
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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 also easy to make, richly flavored, and, if you follow this particular healthy vegetarian Hoppin’ John recipe, includes every food group in a single meal.
Now, I am not going to pretend that this is a traditional Southern style Hoppin’ John recipe.
BUT considering how tasty it turned out, that it’s filled with healthy ingredients, and that it can be on your table in minutes instead of hours, I’m feeling very comfortable with this weeknight adaptation.
With oodles of colorful veggies, protein-packed beans, and whole-grain brown rice, this dish will warm you and nourish you from the inside out.
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 great veggie change! Yummmmm!”
— Janice —
What Does Hoppin’ John Mean?
Hoppin’ John is a simple but rich pea, rice, and pork dish often called Carolina Peas and Rice.
While there are several debated meanings of the actual words “Hoppin’ John,” the most commonly accepted explanation is that it is a corruption of the French phrase pois à pigeon, which means “pigeon peas.” Like much else about this recipe, however, plenty of people disagree with that idea too.
My conclusion: We will always be debating why it is called Hoppin’ John. Let’s do so over a shared plate of this fragrant, soul-satisfying meal, shall we?
Hoppin’ John History
- The first Hoppin’ John recipe appeared inThe Carolina Housewife in 1857 and called 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 green color symbolizes wealth.
- The black eyed peas are symbolic of coins (more good fortune), and an actual coin is sometimes added to the pot. This is where eating black eyed peas on New Year’s came from.
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 more complete nutritional profile.
- Vegetables. Bell peppers, celery, and carrots make this dish exceptionally 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 flavor as bacon. YUM!
- Kale. Collard greens are swapped for kale in this version of the recipe. It cooks more quickly and has oodles of nutritional benefits.
- Black-Eyed Peas. Despite their name, black eyed peas are not peas at all (tricky!). They belong to a family called “pulses,” a group that includes other stellar healthy ingredients such as chickpeas, lentils, dry peas, and many beans. In addition to their ties to good fortune, black eyed peas are healthy. They’re rich in fiber and protein.
Rather than fuss with soaking dried black eyed peas for hours, swap canned blacked eyed peas. Be sure to rinse and drain them before adding them to the recipe.
- Fire-Roasted Tomatoes. Smoky, deep flavor in the convenience of a can.
- BrownRice. In place of the more classic Carolina gold rice, I used whole-grain brown rice in this recipe.
- Sauté the vegetables and garlic in oil.
- Stir in the spices. Add the kale.
- Add the peas and tomatoes.
- Stir and cook until heated through.
- Serve with rice and ENJOY!
Add some Meat
- Hoppin’ John with Sausage. Add some sliced andouille sausage to the pan with the vegetables for a Cajun Hoppin’ John recipe spin.
- To Store. Refrigerate leftovers in an airtight 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 airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before 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 broth to create a hearty soup.
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.
The Best Dutch Oven
A high-quality Dutch oven is a worthy investment. It will last you a lifetime and is useful in SO many different recipes.
Every time I make this recipe, I feel fortunate to have such a handy, healthy dinner in my back pocket. I hope it leaves you feeling lucky too!
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- 2tablespoonsextra-virgin olive oil
- 1large green bell pepperdiced
- 1large red bell pepperdiced
- 3stalks celery
- 4medium carrotspeeled and diced (about 10 ounces)
- 3large cloves garlicminced (about 1 tablespoon)
- 2teaspoonssmoked paprika
- 1 1/2teaspoonschili powder
- 1 1/4teaspoonskosher salt
- 1/2teaspooncayenne pepperplus additional to taste
- 1small bunch kaletrimmed and chopped (about 8 ounces)
- 2cans(15-ounces) black-eyed peasabout 3 1/2 cups, drained and rinsed
- 1can(14-ounces) fire-roasted diced tomatoes
- Prepared brown ricefor serving
- Chopped green onionsoptional for serving
Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the red and green bell peppers, celery, carrots, and garlic and cook, stirring occasionally, until beginning to brown, about 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 after each addition to let it wilt slightly before adding another handful. Cook 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 continue to cook until heated through, about 2 additional minutes. Taste and add additional salt or spices as desired. Serve hot with rice and a sprinkle of green onion.
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