Harvest Hoppin' John

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
Linked-In
Updated: 8/20/2020

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.

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

Serves: 8 Save

Ingredients (14)

  • 2 tablespoon 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 cup long-grain rice
  • 1 teaspoon sea salt
  • 2 teaspoon fresh thyme leaves
  • 2 cup reduced-sodium chicken or vegetable broth
  • 2 cup fresh field peas (substitute frozen black-eyed peas or lima beans)
  • 2 cup 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

Directions

  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.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!