Hoppin' John
When New Year's Day approaches, thoughts turn to new beginnings, fresh starts, and just what to eat to ring in the New Year right. We think there's not much that's better than Hoppin' John, an enchanting mix of rice and beans that comes from the Low Country of South Carolina.
Traditionally Hoppin’ John is made with ham, bacon, or pork--or all of the above--but we decided to go plant-based on our dish after all that heavy holiday food. but we spruced it up with a lot of different flavors and spices, and stuffed a few extra vegetables in there instead. With an aromatic base made from the Cajun "holy trinity" of bell peppers, onions, and celery and some smoky depth from our Hickory Smoked Flake Salt, you'll never miss the meat.
Serve this on New Year's Day with collard greens to symbolize the green of money, and cornbread for gold. You might not end up any richer for it, but you'll have a fine meal in the process.
- 1 Tablespoon olive oil
- ¼ cup onion, diced
- ½ cup red bell pepper, diced
- 1 rib of celery, diced
- 1 - 1 1/2 teaspoons California Roasted Minced Garlic
- 1 ½ cups cooked black eyed peas, rinsed and drained
- 1 cup brown rice, cooked
- ½ acorn squash, cooked and cubed
- 1 Tablespoon Creole Seasoning
- 1 teaspoon Smoked Hickory Flaked Salt
- Scallions for garnish
- In a large skillet or small pot, heat olive oil over medium heat.
- Add onions, bell pepper, and celery. Cook for 5 minutes. Add California Roasted Minced Garlic and cook for another minute.
- Add cooked black-eyed peas, cooked rice, squash, and Creole Seasoning. Let them mingle in the pan for another 5 minutes. Season with Smoked Hickory Flaked Salt.
- Spoon into individual bowls. Garnish with scallions as desired and enjoy!
