Hoppin John Stew
*Advance Prep - soak the peas overnight* Traditionally made in celebration of the New Year, and to bring good luck, Hoppin John Stew is a favorite during the coldest months of the year. Hearty and comforting, serve with a side of cornbread to complete this filling meal! gluten free + vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 Servings
- 1 1/2 C (275g) Dry Black Eyed Peas *soaked overnight, at least 8 hours
- 2 Tbs Vegetable Oil I use coconut or olive
- 1 1/4 C (165g) Yellow Onion medium dice, about 1/2 a medium onion
- 1 1/4 C (145g) Green Bell Pepper medium dice, about one medium bell
- 3/4 C (75g) Celery medium chop, about two ribs
- 1 tsp Smoky Paprika
- 1/4 tsp Red Pepper Flakes or chili flakes
- 5 C (2.7kg) Water
- 1, 14.5 oz (411g) Can of Fire Roasted Tomatoes and all their juices
- 1 1/2 Tbs Minced Garlic about three large cloves
- 1 Bayleaf
- 2 tsp Fine Sea Salt
- 1/2 tsp Ground Black Pepper
- 3/4 tsp Liquid Smoke
- 1 lb (450g) Collard Greens tough stems removed, chopped into bite size pieces and throughly washed, about two bundles
- 1 tsp Apple Cider Vinegar
- Tabasco to taste
- Chopped fresh parsley for garnish
*Advance Prep* Cover the black eyed peas with enough water to cover by about 2". Let soak overnight or at least 8 hours.
In a large stock pot or Dutch oven add the oil and heat on medium until shimmering. Add the onion, bell pepper and celery and saute on medium heat for 7-8 minutes or until softened. Sprinkle in the paprika and red pepper flakes. Stir in to coat veggies, about one minute. Add the water, tomatoes, garlic, bayleaf, salt and pepper, liquid smoke and soaked black eyed peas. Bring to a simmer then turn down heat to low, lid the pot and cook for 25-30 minutes or until peas are just tender, not mushy.
Meanwhile, while the peas are cooking, cook the rice. Rinse rice under running water until the water runs clear. In a medium stockpot add the rice, water and salt. Bring to a simmer, turn heat to low and put a lid on the pot. Cook on low for 17-20 minutes, until water is absorbed and rice in tender. Remove from heat and let stand for 10 minutes with lid on. Fluff with fork.
Once the peas are tender, stir in the chopped collards in two additions. Cook an additional 15 minutes on low, with lid on or until the collards are tender. Stir in the cooked rice, apple cider vinegar, taste for salt and add a few dashes of Tabasco. Warm through, just a few minutes.
Garnish with chopped parsley if desired. Serve with cornbread, and more Tabasco. Store leftovers in a covered container in the refrigerator for up to three days or in the freezer for up to two weeks.