Hoppin’ John

Black Eyed Peas are often served on New Years day to bring good luck & prosperity throughout the year. Sometimes cooked with pork, this is a vegetarian version. The peas & kale represent coins & paper money and the addition of yellow pepper symbolizes gold. Serve over brown rice for a healthy main dish. This is a warm & comforting meal. A great way to start out the year and what the heck, add some cornbread because who couldn’t use a little more gold!

AuthorLaurie PawlaczykCategory, DifficultyBeginner
Yields5 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 3 15.5 oz. cans Blackeye Peas, drained & rinsed
 1 14.5 oz. can diced Tomatoes
 1 cup Water or Vegetable Stock
 ½ cup Yellow Pepper, finely diced
 ½ cup Onion, finely diced
 1 Jalapaňo, seeds & ribs removed, finely diced
 1 Large Clove Garlic, finely minced
 1 tbsp Cajun Seasoning
 1 cup Kale, ribs removes & chopped
1

If you are trying to reduce salt and are using no salt or low salt products, you may make your own salt free Cajun Seasoning blend. I like to use this recipe:
2½ T paprika, 2 T garlic powder, 1 T black pepper, 1 T onion powder, ½ T cayenne pepper, 1 T dried leaf oregano, 1 T dried thyme
(adjust seasoning to your taste)
mix well & store in an airtight container

2

Sauté onion and yellow pepper in large pot until translucent. Add garlic and sauté an additional 2 minutes.

3

Add water or stock, drained & rinsed blackeye peas, tomatoes, jalapeno & spices to pot.
Jalapeňos vary greatly in the amount of heat they have. I recommend tasting first before adding to your recipe. If you like it mild you may want to use only 1/2 a pepper. If you like it spicy you may want to use the whole pepper with the seeds. Also, if you are not used to cutting peppers you may want to wear gloves. Be sure to wash your hands after handling chopped peppers and avoid touching your eyes or nose.

4

Bring up to a boil and reduce heat. Simmer 15-20 minutes to heat through and bring flavors together. Add more liquid if too thick for your liking.

5

Add chopped Kale and continue to simmer and additional 5 minutes.
Garnish with chopped scallions if desired.

6

Served and enjoy!

I think this dish, as with most bean dishes, is better the following day.

Tip: You can put everything together in a slow cooker and cook for 4-6 hours. No need to sauté. It wont hurt the kale to cook longer it just wont be as bright green.

Nutrition Facts

Serving Size approximately 1 cup

Servings 5


Amount Per Serving
Calories 230Calories from Fat 10
% Daily Value *
Total Fat 1g2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 914mg39%
Potassium 279mg8%
Total Carbohydrate 7.2g3%
Dietary Fiber 8.4g34%
Sugars 3.2g
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

 3 15.5 oz. cans Blackeye Peas, drained & rinsed
 1 14.5 oz. can diced Tomatoes
 1 cup Water or Vegetable Stock
 ½ cup Yellow Pepper, finely diced
 ½ cup Onion, finely diced
 1 Jalapaňo, seeds & ribs removed, finely diced
 1 Large Clove Garlic, finely minced
 1 tbsp Cajun Seasoning
 1 cup Kale, ribs removes & chopped

Directions

1

If you are trying to reduce salt and are using no salt or low salt products, you may make your own salt free Cajun Seasoning blend. I like to use this recipe:
2½ T paprika, 2 T garlic powder, 1 T black pepper, 1 T onion powder, ½ T cayenne pepper, 1 T dried leaf oregano, 1 T dried thyme
(adjust seasoning to your taste)
mix well & store in an airtight container

2

Sauté onion and yellow pepper in large pot until translucent. Add garlic and sauté an additional 2 minutes.

3

Add water or stock, drained & rinsed blackeye peas, tomatoes, jalapeno & spices to pot.
Jalapeňos vary greatly in the amount of heat they have. I recommend tasting first before adding to your recipe. If you like it mild you may want to use only 1/2 a pepper. If you like it spicy you may want to use the whole pepper with the seeds. Also, if you are not used to cutting peppers you may want to wear gloves. Be sure to wash your hands after handling chopped peppers and avoid touching your eyes or nose.

4

Bring up to a boil and reduce heat. Simmer 15-20 minutes to heat through and bring flavors together. Add more liquid if too thick for your liking.

5

Add chopped Kale and continue to simmer and additional 5 minutes.
Garnish with chopped scallions if desired.

6

Served and enjoy!

I think this dish, as with most bean dishes, is better the following day.

Tip: You can put everything together in a slow cooker and cook for 4-6 hours. No need to sauté. It wont hurt the kale to cook longer it just wont be as bright green.

Hoppin’ John
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