Harvest Hoppin’ John

Kitchen Tested
  • Yield 8 servings

Use any kind of fresh field pea (pink-eye, lady, purple hull) in this rice dish that's dressed up with a bit of collard greens.

Harvest Hoppin John
Mark Boughton Photography / styling: Teresa Blackburn

I like to make this classic New Year’s Day dish in the late summer or early fall when vegetables are at their peak. Traditionally made with black-eyed peas, I mix it up by using any type of field pea that's available— pink-eye, purple hull, lady peas or even speckled butter beans.

Ingredients

2 tablespoons olive oil
1 small red onion, diced (about 1 cup)
1/2 red bell pepper, cored, seeded and chopped (about 3/4 cup)
1 jalapeño, seeded and diced (1 tablespoon, rounded)
1 1/2 cups long-grain rice
1 teaspoon sea salt
2 teaspoons fresh thyme leaves
2 cups reduced-sodium chicken or vegetable broth
2 cups fresh field peas (substitute frozen black-eyed peas or lima beans)
2 cups chopped collard, mustard or turnip greens (packed)
8 fresh basil leaves, cut into thin strips
Freshly ground black pepper
2 heirloom tomatoes, cored and chopped
2 green onions, finely chopped

Instructions

  1. Place olive oil a saucepan over medium heat until hot. Add onion, red pepper, jalapeno pepper and cook, stirring, until vegetables are tender, 3 to 4 minutes. Add rice and 1 teaspoon salt and thyme and cook, stirring until rice is coated all over. Add broth and stir only once to mix.  Reduce heat to low; cover and simmer about 10 minutes.
  2. Add peas and greens and continue to cook, covered, 10 minutes, until liquid is absorbed, peas are tender and rice is fluffy. Remove from heat stir in basil and black pepper. Serve warm topped with the tomatoes and green onions.

Recipe by Sara Foster, author of Sara Foster’s Southern Kitchen.

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