Hoppin’ John

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.

Hoppin’ John

  • 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.

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2 comments on “Hoppin’ John

  1. Lisa-Marie says:

    “Like.”

  2. Francie says:

    I also “Like”, but no, you may not call it Hoppin’ John. You can call it Super Sue though. 😉

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