This is not true hoppin’ John. One, it has neither bacon nor sausage. Two, it has a host of other ingredients that have no business in authentic hoppin’ John, but which I add to make it appeal to the shorter people who live in this house. Still it makes a great side dish or even a main course if you are in a vegetarian state of mind. I served it over rice tonight, along with roasted broccoli and brown-sugar glazed salmon. Along with my apologies and all due respect to the authorities on southern cooking. Think of it as a lighter, keener hoppin’ John. Skippin’ John. You might even call it dancin’ John, although I don’t know if he’d appreciate that.
- 1 can black-eyed peas, drained and rinsed
- 1 small onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and diced
- 1/2 red bell pepper, diced
- 3/4 cup frozen corn (and yes, I had Trader Joe’s super sweet!)
- 1/4 tsp cumin
- 1/4 tsp ground coriander
Heat olive oil and a pat of butter in a skillet over medium heat. Add onion and saute 3-4 minutes. Add garlic, celery, carrot, and red pepper. Saute another 5 minutes. Add cumin, coriander and a pinch of red pepper flakes (optional). Add black-eyed peas and corn, stir to combine. Lower heat, cover, and cook another ten minutes. Before serving, add some chopped scallions and chopped parsley. Serve over white rice.