Hoppin' John

By

Some people put bacon in their Hoppin’ John, but we never did when I was a child. This recipe really lets the beans shine.

Cooking Tip: "Don't overcook the beans; I use canned black-eyed peas, which don't require a lot of cooking time. You can also add spices. Curry or Italian blends work well."

"My mother and I always took walks together on New Year's Day. Now that I live at the beach, I"m going to pick up one special shell and write the year on the back for a new collection."

"Growing up in West Virginia, none of us were big party animals on New Year's Eve. My mom, grandparents, extended family, and a friend or two would watch the ball drop on TV. The next day we'd have a New Year's Day supper, and that's when Mom would make Hoppin' John with greens and cornbread.

Hoppin' John is comfort food for me, but it's also symbolic. Black-eyed peas are meant to bring you good luck in the new year, and greens like kale or collards are supposed to bring money and fortune. In fact, my grandpa liked to hide a quarter in them, and whoever got it with their portion had extra luck.

Making a recipe I grew up with is a way to look back on the past before moving into the future. I'm a big believer in New Year's resolutions. On January 1, I make a list. But I don't do anything too outlandish. Last year my resolution was to take a multivitamin every day - and I did it! Kind of dorky, but that was my goal!"

Katie Lee


Katie's latest book, The Comfort Table: Recipes for Everyday Occasions, is available in stores and on amazon.



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  • 6

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 2 (15 oz) cans black-eyed peas, rinsed and drained
  • 1/4 cup vegetable broth or water
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 green onions, thinly sliced
  • 1/4 cup flat-leaf parsley, minced
  • Cooked rice
  • Shredded white cheddar
  • Hot sauce (optional)

Preparation

Step 1

Heat olive oil in a large saucepan over medium. Add onion, red bell pepper, and garlic. Sauté until onions are translucent, about 5 minutes.

Stir in black-eyed peas, broth, salt, and pepper. Reduce heat to low; cook 10 more minutes. Stir in green onions and parsley.

Serve on top of cooked rice and garnish with cheese. Add hot sauce, if desired.


Nutrition information:
Per serving (before cheese, rice, and hot sauce)
170 calories
3 g fat
0 g cholesterol
420 mg sodium
31 g carbohydrates
5 g protein

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