One of my favorite recipes of all time. I doubled the whole thing as I had 2 cups of fresh black eyed peas from CSA. I used all green peppers, and I left the seeds in for the jalepenos. I used double the amount of *smoked* paprika (2 tsp total since I was doubling the recipe) and I also added 2 tsp chipotle chili powder. I used sriracha instead of tabasco, and quinoa instead of rice. I also used 1 lb of Polish sausage instead of the andouille. I cooked as directed, but towards the end, I turned the heat down and stirred it a lot to really cook off as much liquid as possible and concentrate the flavors. Finally, I served over corn bread made with pancake syrup for a touch of sweet. Turnip greens as a side rounded out this delicious meal!
Hoppin' John's Cousin
Traditionally, Hoppin' John is served in the South at New Year's because the black-eyed peas represent coins—they're meant to herald prosperity in the coming year. Our version, with all its veggies, is a fresher, healthier update. This side dish can be made a day ahead and is, in fact, better after the flavors have had a chance to meld.
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- Calories: 112
- Fat: 2.6g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.2g
- Protein: 4.2g
- Carbohydrate: 18.1g
- Fiber: 2.7g
- Cholesterol: 11mg
- Iron: 1.4mg
- Sodium: 294mg
- Calcium: 45mg
- 1 cup dried black-eyed peas
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 cups water, divided
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 3 ounces andouille sausage, cut into 1/4-inch cubes
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 bay leaf
- 1 cup water
- 1/2 cup uncooked long-grain rice
- 1/4 cup thinly sliced green onions (optional)
- 1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 inches above peas; soak for 8 hours or overnight. Drain.
- 2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through jalapeño); sauté 7 minutes or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.
- 3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 minutes or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions, if desired.
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