Clear the Bar Hoppin’ John
New Year’s Day tradition calls for eating black-eyed peas in a dish called Hoppin’ John to ensure good luck in the coming year. Black-eyed peas, however, are a satisfying comfort food all winter long. They are members of the legume family and actually are beans, not peas. They’re a good source of potassium, iron and fiber.
Usually they’re cooked with salt pork or ham hocks; here Cynthia Lair lightens up the recipe with vegetables for a Northwest twist on this Southern classic. Use your home-canned summer tomatoes, frozen corn and jarred, roasted red peppers instead of expensive, out-of-season fresh produce.
Cynthia says, “This is great over rice or polenta with sautéed seasonal greens. I like it with a coleslaw or sour cream as a digestive.”
- 1 tablespoon olive oil or butter Add to list
- 1 onion, chopped Add to list
- 5 to 6 cloves of garlic, minced Add to list
- 1/2 cup roasted red pepper, diced Add to list
- 1 carrot, sliced in rounds Add to list
- 1/2 cup corn kernels Add to list
- 1/2 cup chopped tomatoes Add to list
- 1 tablespoon fresh thyme Add to list
- 1/2 teaspoon salt Add to list
- 1/8 teaspoon black pepper Add to list
- 1/4 to 1/2 teaspoon red pepper flakes Add to list
- 2 to 3 cups cooked black-eyed peas Add to list
- 2 scallions, chopped Add to list
Heat oil or butter in skillet. Add onion and garlic and sauté until onion is soft and translucent. Add red pepper and carrot and sauté a few minutes more. Add corn, tomatoes, thyme, salt, pepper and red pepper flakes. Stir gently until heated through.
Stir in cooked peas and heat. Taste and adjust seasonings. Add scallions just before serving.
Source: Sound Consumer January 2007
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