Black Folks Soul Food Hoppin' John Recipe

• servings: 6 servings
• active time: 5 minutes
• total time: 2 hours

Ingredients

1 pound black-eyed peas (dried)

6 cups chicken stock (vegan or vegetarian: use vegetable stock)

1 tablespoon vegetable oil

1 cup red onion (diced)

2 cloves garlic (minced)

1 bay leaf

1 teaspoon smoked paprika

¼ teaspoon red pepper flakes

½ teaspoon thyme (dried)

2 teaspoons chicken bouillon (vegan or vegetarian: use Creole seasoning)

1 ½ teaspoon salt

1 teaspoon black pepper

1 cup collard greens

2 cups white rice

2 cups chicken stock (vegan or vegetarian: use vegetable stock)

1 teaspoon salt

¼ teaspoon black pepper

Directions

Soak the black-eyed peas in a bowl of water for at least 2 hours or overnight.

In a large, heavy saucepan, heat the oil over medium heat. Add the onion and garlic, and sauté until the onions become translucent, about 5 minutes.

Next, incorporate the chicken stock, bay leaf, paprika, red pepper flakes, thyme, chicken bouillon, salt, pepper, and collard greens.

Drain the soaked black-eyed peas, then add them to the pot with the sautéed onion and garlic, stirring to combine.

Bring the mixture to a boil.

Once boiling, cover the pot, reduce the heat to low, and simmer for 1 hour.

After 1 hour, uncover the pot and continue to cook for an additional 30 minutes, until the peas are tender.

While the peas are cooking, prepare the rice by bringing the rice, chicken stock, salt, and pepper to a boil in a saucepan over medium heat.

Reduce the heat to low, cover, and simmer for 20 minutes until the rice is tender.

When the peas and greens are finished, remove the bay leaf, serve them over warm rice right away, and enjoy!

Nutrition

• Calories: 445 kcal
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Cholesterol: 10 mg
• Sodium: 1443 mg
• Total Carbohydrate: 80 g
• Dietary Fiber: 7 g
• Total Sugars: 9 g
• Protein: 19 g