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Hoppin John has been a part of American food traditions since at least the 1840s. While there’s some dispute about the exact story behind the name, the dish’s historical ties to African, Caribbean, and Carolina Low Country cooks are well documented. For many, it’s a staple of New Years celebrations, with the black-eyed pea “coins” said to be a signal of good luck for prosperity in the months to come. Our vegan Hoppin John recipe adapts the dish to keep the tradition alive for plant-based eaters. Don’t forget to put out some hot sauce when you bring this to the table.
Vegan Hoppin John
1. Whisk together 2 Tbs. vinegar, agave nectar, 1 tsp. olive oil, 1/2 tsp. chili powder, and 1/2 tsp. salt; set aside.
2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.
3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon, onion, celery, garlic, and remaining 1/2 tsp. chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs. vinegar, and remaining 1/2 tsp. salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.
4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.
- Calories 291
- Carbohydrate Content 51 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 8 g
- Protein Content 12 g
- Saturated Fat Content 0.5 g
- Sodium Content 723 mg
- Sugar Content 12 g