This is a very traditional Southern dish, but one I find that brings in the New Year beautifully!

For Hoppin’ John:

  • 2 cups black-eyed peas, dried
  • 1 tbs olive oil
  • 1 medium sweet onion, diced
  • 2 medium green bell peppers, seeded and diced
  • 1 large stalk celery, diced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika (or you can also use sweet or hot smoked paprika)
  • 4 cups vegetable broth
  • 1 15-ounce can of fire-roasted diced tomatoes
  • 2 cups dried long-grain brown rice or brown basmati rice
  • 1 pinch cayenne pepper (optional)
  • Ground black pepper, to taste
  • 2 green onions, green parts only, chopped
  • Siracha sauce (optional)
  1. Place the black-eyed peas in a pot of water and soak overnight. Discard soak water.
  2. Heat the olive oil over medium-high heat in a large pot. Add the onion, pepper, and celery. Sauté until the vegetables are soft, about 6 to 8 minutes.
  3. Add the thyme, paprika, and soaked/drained peas. Then add the vegetable broth. Bring mixture to a boil and reduce to a simmer. Cook until the peas are tender but not mushy (about 35 to 50 minutes). If excess broth remains when the peas are cooked, you can gently pour it out of the pot. Strain the diced tomatoes and add them, along with the salt, to the bean mixture. Heat through. Check and adjust the seasoning with black pepper, cayenne, and salt as needed.

For Collard Greens:

  • 2 large heads Collard Greens, washed and chopped
  • 2 tbs Apple Cider Vinegar
  • 1 tsp Smoked Paprika
  •  medium sweet onion, diced
  • 3 cloves garlic, peeled and diced
  • 3 cup vegetable broth
  • 1 tbs Olive Oil
  • Salt and Pepper (to taste)
  1. In a large pan, add olive oil and saute onions and peppers over medium heat for 5 minutes.
  2. Add garlic and saute for 1 minute.
  3. Add collard greens and vegetable broth.
  4. Cover and cook for 30 minutes, stirring occasionally.
  5. Serve with black eyed peas and rice.