Hoppin' John's Cousin
Photo: José Picayo; Styling: Jocelyne Beaudoin
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.
How to Make It
Step 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.
Step 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.
Step 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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steponme's Review
Good, followed recipe, except used frozen peas instead of dry.
smd1212's Review
Delicious, although I haven't had Hoppin' John so I can't compare to the original; my husband and teenaged son both liked it, and that is my main criteria! We like spicy, so I used a can of fire-roasted tomatoes with green chilies and smoked paprika, and I served with Tabasco sauce at the table. They both tried a dash of extra Tabasco but felt it didn't need any extra spice, so I think I hit the right balance for us. I made this a couple days ago and let the flavors meld, and made a bag of Uncle Ben's boil in bag brown rice and stirred it into the reheated stew and served with cornbread. We found it to be a complete filling meal. Recommended, and very tasty on this frigid January day!
afieldmsd's Review
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!
Panski's Review
N/A
Susansea's Review
Delicious way to ring in the New Year! This is easily a main dish. I made a few changes - I used Linguisa instead of andouille and omitted the jalapeño because my daughter won't eat it if it's too spicy. I subbed Spanish smoked hot paprika for regular and used dried thyme that I sauteed with the other dried herbs. I made collards with double garlic and corn bread to go with it.I think brown rice might even be better - or you could omit the rice. Will be a keeper.
SingingGourmand's Review
My husband adored this, but it was a bit too spicy for my tastes. If you're not a big spice lover, I'd recommend using 1/2 of the jalapeño or a can of mild diced green chile, and maybe use a turkey kielbasa plus some smoked paprika in place of the andouille. If you like spicy, though, don't change a thing!
MizRev's Review
Much more interesting, and less pasty, than traditional hoppin john. I doubled the andouille sausage since this was the main attraction. Also used one boil-in-bag of rice,which made things much simpler. I did not figure out the water thing, so it was a bit soupy, which was fine. We gobbled it down with spoons. It thickened after sitting.
ChefAmandaLynn's Review
N/A
tinaruns1's Review
Why do people review recipes poorly after making changes?
This is outstanding for being healthful. It is not quite the taste you would get from using a ham hock but still delicious and worthy of New Years' Day. I made with Sauteed Collards and Onions (CL) and Honey Cornbread (http://www.grouprecipes.com/3228/honey-corn-bread.html)--which was delicious, too.
Very good