I'd never heard of Hoppin' John before I started going to the Meadowlark Restaurant. I ordered it out of curiosity- and I'm so glad I did. The black eyed pea stew has become one of my favorite meals. Chock full of vegetables and spicy, savory flavor. It's a great weeknight meal if you dice all the vegetables in advance. Combine the ingredients before work and you'll have an amazing, healthful stew waiting for you when you get back. Serve over rice, top with extra sharp cheddar cheese and green onions. Sprinkle a little white vinegar before serving- odd, but delicious. - Hilarybee —Hilarybee
Test Kitchen Notes
As a big fan of slow cooker recipes, I was really excited to try this out. Simmering the black eyed peas in chicken stock with vegetables and spices brought the flavors together and made for great tasting beans. I had to add hot sauce to get the full flavor I was looking for, but I would still recommend this dish; it would make a great weeknight meal! - forester_lady —duclosbe1
5-6 dinner portions
Orange or Yellow Bell Pepper, diced
medium Yellow Onion diced
celery stalks with tops finely diced
bunch of Carrots, diced
Garlic Cloves minced
Jalapeno pepper, cut in half lengthwise
1 1/2 cups
Dry Black Eyed Peas
low salt stock (I use homemade vegetable; chicken would be nice, too)
Old Bay Seasoning
Sprig Fresh Thyme
servings cooked rice of your choice
Sharp White Cheddar (I like Dubliner)
bunch Green Onions
bunch Collard greens, leaves stripped from stems
White Vinegar (optional, but delicious)
Rinse the peas under cold water and pick out any stones or discolored peas. Bring the peas to boil in a medium saucepan full of cold water. Boil the peas for 10 minutes. As the beans cool, start chopping the vegetables. If you are planning to simmer the stew all day while at work, skip boiling the peas.
Combine peas, stock, diced yellow pepper, onion, carrots, garlic, jalepeno halves, stock and seasonings in a slow cooker.Cook for at least 4 hours on low.
About an hour before you are ready to serve, prepare the rice and collards. While the rice is cooking, cut the collard green leaves into strips and add them to the stew. Cook the stew for another 40-60 minutes.
Remove the bay leaves, thyme stems, and jalapeno halves. Spoon the stew over rice. Top with cheddar cheese, green onions, and a drizzle of white vinegar. Serve hot.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com