Hoppin’ John + Rice

Active Time: 20 minutes

Total Time: 50 minutes

Why we love it:

Hoppin’ John is a southern dish that symbolizes luck in the New Year. The black-eyed peas are meant to stand for pennies. In 2020, we wish you much more than just pennies, but it couldn’t hurt to eat this on January 1st just to see if it works, right? This dish takes longer to boil dry beans but much is inactive time. See the substitutions list if you would like to turn this into a 30 minute meal.

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Ingredients

4 cups Black-Eyed Peas (Dried)
8 cups Vegetable Stock
1 cup Basmati Rice (White)
2 cups Water
1¹⁄₂ teaspoons Kosher Salt (divided)
1 Yellow Onion
1 Carrot
3 ribs Celery (save some leaves for garnish!)
1 Green Bell Pepper (small)
3 cloves Garlic
2 Tablespoons Extra Virgin Olive Oil
¹⁄₂ teaspoon Black Pepper
¹⁄₂ teaspoon Cayenne Pepper
1 teaspoon Dried Thyme
1 Lemon
4 cups Arugula

Cooking Instructions

1. PREHEAT THE OVEN TO 425 DEGREES
2. BLACK-EYED PEAS

In a pot, bring black-eyed peas and vegetable stock to a boil. Stir well and turn to medium-low, partially cover. Simmer peas for 40 minutes. (instructions continue below)
3. RICE

In a small pot with a tight fitting lid, add the rice, water and ½ teaspoon of the salt. Bring to a boil and stir well. Turn down to low heat and tightly cover. Steam for 17 minutes or until water is absorbed and rice is tender. Let sit until serving time.
4. VEGGIES

Dice the onion, carrot, celery and bell pepper all into small dice. Mince the garlic cloves.

Heat a large pan with a flat bottom over medium high heat. Add the olive oil and the vegetables. Sauté for about 6-7 minutes until the onions are soft.
5. SPICES

Meanwhile, mix together the pepper, remainder of the salt, cayenne and thyme. Add to the cooking vegetables.
6. RETURN TO BLACK-EYED PEAS

Once they’re done boiling for 35-40 minutes, they should be tender but not falling apart. Drain them.

Stir into the pan with the veggies. Zest and juice the lemon into the pot.

Taste the mixture. It may need salt, add ½ teaspoon or a pinch at a time as needed.
7. ARUGULA

Wash and dry arugula. Toss in a large bowl. Toss in the hot black-eyed pea mixture and if desired, drizzle with a bit of olive oil.
8. SERVING

Serve a big scoop of rice and top with Hoppin’ John. If you have celery leaves left, garnish the plates with them.

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Substitutions

PESCATARIAN:

save a teaspoon of the spice blend on the side and rub salmon, shrimp or other fish filets with it, then sauté and serve on top
BLACK-EYED PEAS:

ok, it won’t be Hoppin’ John if you sub these out, but the dish will taste great with white beans, garbanzo beans or lentils, too
BEANS:

don’t eat them? Use cooked rice or quinoa. Try cauliflower rice or zucchini noodles stirred in to the sauté pan
MAKE IT FASTER:

use canned black-eyed peas! They just need to be drained and warmed through, no boiling necessary. Limit the salt
KIDS CORNER:

reduce the cayenne pepper if worried about heat