Clear the Bar Hoppin’ John

Serves: 4-6

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.”



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.

Recipe by Cynthia Lair with Scott Murdoch

Source: Sound Consumer January 2007

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Slow cooker version

We made a version of this recipe with our slow cooker. We soaked the black-eyed peas overnight. Sauteed the onions and some red pepper, and then added them with the rest of the ingredients to the slow cooker. Cooked for 6 hours on low. Served them with collards and skillet-baked corn bread. Yum!

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