Rating: 4.5 stars
17 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Liza Schoenfein
Recipe by Cooking Light December 2010

Gallery

Credit: José Picayo; Styling: Jocelyne Beaudoin

Recipe Summary

Yield:
8 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

112 calories; fat 2.6g; saturated fat 0.6g; mono fat 0.9g; poly fat 0.2g; protein 4.2g; carbohydrates 18.1g; fiber 2.7g; cholesterol 11mg; iron 1.4mg; sodium 294mg; calcium 45mg.
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