SMOKY VEGAN HOPPIN' JOHN
I know this is typically a New Year's Day dish but my husband came home from the grocery store with an orphaned bag of black eyed peas that had been left on an otherwise empty shelf. If you want to fight off diseases, including novel viruses, turn to a wholesome plant-focused diet rather than supplements to improve your immune system. I boosted this recipe by adding extra greens. This dish was easy and delicious. Even my omnivore husband loved it.
The original recipe is from Connoisseurus Veg which I modified to eliminate the oil and increase the greens.
What if you are prone to kidney stones?
Oxalates are compounds naturally found in a lot of foods. Some greens however are very high in oxalates including spinach, Swiss chard, and beet greens so should not be over-consumed. If you have had kidney stones or are at high risk, for this recipe use two bunches of collards or other low oxalate green. Watch this 5 minute video by Dr. Michael Greger to learn more: Kidney Stones and Spinach, Chard, and Beet Greens: Don’t Eat Too Much
What to do with the Swiss chard and/or collard stems:
Thinly slice and put into this recipe
Slice or puree and add to other recipes
Season and roast them
Pickle them
Save them if making your own vegetable stock
If nothing else, compost
I gave some stems to my dogs. They love them. You can read online about feeding dogs vegetables and decide if it is something that is right for your dog.
Smoky Vegan Hoppin’ John
Ingredients
3 large garlic cloves, minced
2 celery stalks, diced
1 medium onion, diced (I used a sweet onion.)
1 green bell pepper, diced
5 cups vegetable broth (I used 4 cups Orrington Farms Vegan Ham Broth Base and 1 cup reduced sodium vegetable broth)
1 pound dried black eyed peas, soaked in water at least 5 hours or overnight
1/2 teaspoon liquid smoke
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper, or to taste
1/2 teaspoon black pepper
1 bunch Swiss chard leaves, large stems removed, sliced into strips
1 bunch of collard greens, large stems removed, sliced into strips
4 scallions, sliced
Hot sauce, to taste
Cooked rice for serving if desired
Instructions
If preferred, coarsely chopped the garlic, celery, onion, and bell pepper by hand then use a food processor to small dice.
In large pot over medium heat add the garlic, celery, onion and bell pepper. Dry sauté until softened, adding a splash of water if wants to stick.
Add the broth, black eyed peas, liquid smoke, bay leaves, thyme, smoked paprika, cayenne and black pepper. Stir a few times and bring to a simmer. Allow to simmer uncovered until the peas are tender, about 1 hour.
Remove the bay leaf and discard.
Add the chard, collards, and scallions and stir a few times. Allow to simmer several more minutes until the leaves are wilted.
Remove from heat and season with hot sauce to taste.
Serve over rice and top with additional hot sauce if desired.
