DDD #72 – Vegan New Year’s Day Hoppin’ John & Collard Greens for Instant Pot or Not

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All Photos © Christine Elise McCarthy 2017

Follow @celisemccarthy

Hoppin’ John is a traditional southern dish, typically served on New Years Day to bring a prosperous new year.  Here is WIKIPEDIA’S explanation.  I didn’t add peas to mine but you certainly can & I love the idea of serving each bowl with a coin beneath it to ramp up the good fortune.

This is CRAZY easy to make & tastier than you might guess.  I made these in my Instant Pot with dried beans but these can be done very quickly on your stove top with canned beans or with dry beans in a slow cooker.


Click the image above to watch the video.

Vegan New Years Day Spicy Hoppin’ John 

Serves 4 very well

INGREDIENTS

1 lb dried black eyed peas (or 2 lbs canned – drained & rinsed – if you are going stove top)

1 medium onion – diced

3-6 garlic cloves – diced

4 celery stalks – diced

1 red bell pepper – diced

1 4oz can diced green chilies or jalapenos (optional)

2-3 chipotle peppers in adobo – diced (more or less – to your taste)

1 TBS ground cumin

1 TBS olive oil

4 cups vegetable stock

S&P to taste

GARNISH OPTIONS:

Diced tomatoes

Scallions – sliced

Fresh Italian parsley – chopped

Fresh cilantro – chopped

Red onion – diced

Avocado – sliced

Tabasco, Crystal (or other hot sauce)

COINS (Pennies – silver dollars?  Your call) – for placement under each serving dish

Cooked rice

DIRECTIONS

Cook your rice according to the package instructions.

INSTANT POT:  Using the saute setting, heat 1 TBS olive oil & saute the onion, celery & bell pepper until soft.  Add the garlic & saute one minute.  Add the rest of the ingredients & cook, sealed, on the manual setting for 45 minutes.

SLOW COOKER: If you are using dried black eyed peas – bring a pot of water to a rapid boil.  Add the black eyed peas & boil for ten minutes.  Turn off heat, cover & let stand for an hour. Drain & RINSE WELL.

In a large saute pan, heat the olive oil & saute the garlic, onion, red pepper and celery until the vegetable are soft.

Once your vegetables are sauteed, you simply combine the already partly cooked beans with the vegetables, chipotle, green chilies, cumin, and S&P with 4 cups of veggie stock to your slow cooker.    Heat on high for 5 hours.

STOVE TOP:

Use canned beans.  Heat 1 TBS olive oil & saute the onion, celery & bell pepper until soft.  Add the garlic & saute one minute.  Add a cup of vegetable stock and the rest of the ingredients & simmer until heated through & al the flavors meld.   Add more stock if the get too dry.  Cook on high if they are too watery.

Folded Money Collard Greens

INGREDIENTS

24 oz collard greens – trimmed, chopped & washed

1-2 TBS olive oil

1 large onion – diced

6 (or more) celery stalks – diced

6 garlic cloves – diced

1 TBS crushed red pepper

3 cups veggie stock

1 tsp smoked paprika (optional)

1/4 tsp liquid smoke (optional)

2 tomatoes – diced

Hot sauce as garnish (optional)

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DIRECTIONS

Heat olive oil in a pan.  Saute the onions & celery until they soften.  Add the chopped garlic & crushed red pepper.  Saute another 1-2 minutes.

Add the stock and collard greens & smoked paprika, stock.  Bring to a boil & then reduce heat to low, cover & simmer – covered – for about 20- 30 minutes.  Add chopped tomatoes & liquid smoke.  Stir in & let sit on low heat – or removed from heat – for about 30 minutes.  Don’t add salt…unless you really like being dehydrated & being unable to remove your rings.  Somehow – this is QUITE salty just from the stock.

And – HAPPY NEW YEAR!!!

 

Leftover Hoppin’ John Fritters with Heirloom Tomato & Avocado Salsa

Collard Green Burrito Wrap with Hoppin’ John Leftovers

Hoppin’ John – Revisited ~ SoCal-Style

 

Collard Green Burrito Wrap with Hoppin’ John Leftovers

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

These guys are awesome!!!  Sure – I filled mine with even MORE leftover Hoppin’ John – but these could be made with any filling – warm or cold – that you prefer.  Maybe ground beef & rice or a chopped salad or beans & cheese.  Anything goes.  Stuff them with anything you would put in a burrito or a cold wrap or something with which you would stuff cabbage or bell peppers.  Top them with a red sauce and cheese or a meat sauce or dip them in a dressing or aioli.  These wraps are perfect for those not wanting the gluten or calories of a traditional wrap.  The collard greens are pretty substantial, too, and really stand up to some manhandling.  There is really no formal recipe to post.  The ones pictured here were stuffed with a blend of 3 cups of Hoppin’ John & 2 cups of cooked white rice.  I had more stuffing that the eight wraps I had required.  I then topped it with the heirloom tomato & avocado salsa of my Hoppin’ John Fritters post.

All you need to do is get some collard greens & cut the spine out.  Then immerse them in boiling water for about a minute, then plunge them into cold water.

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Take each leaf, cut it in half, overlap the sides, place a bit of filling on top, tuck the sides in & roll – continuing to tuck the sides.  In the case of a cold wrap – you are done.  Mine required heat so I put them in a 350 degree oven for 20 minutes.

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Leftover Hoppin’ John Fritters with Heirloom Tomato & Avocado Salsa

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All Photos © Christine Elise McCarthy 2013

Follow @celisemccarthy

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

I made enough Hoppin’ John to cater a friggin’ party.  I’ve been eating it since a few days before New Year’s & I froze some & I still have more than I can possibly eat.  I had to find a way to reinvent these black eyed peas so that I could keep eating them & not waste any.  Necessity – the mother of invention.  Let me present to you – Hoppin’ John Fritters with a delicious tomato & avocado salsa!!!

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Very easy & really delicious.  I served it with leftover white rice & I was quite delighted with myself.  I also made myself little fried green tomato & mozzarella towers – but I will post that recipe later this week.

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PRINT THIS RECIPE

Leftover Hoppin’ John Fritters with Heirloom Tomato & Avocado Salsa

INGREDIENTS

Makes about ten fritters

2 cups Hoppin’ John (black-eyed peas)

1/4 cup flour (I used a gluten free variety)

1/2 cup bread crumbs (I used panko AND regular ones)

1 cup additional breadcrumbs

1 egg

SALSA

DOUBLE (maybe even triple) THIS SALSA RECIPE if you are serving all ten fritters.

1 large avocado – diced

1/2 jalapeno – diced fine (optional)

1/2 heirloom tomato – diced

12 cherry or grape tomatoes – quartered

juice of 1/2 lime

drizzle of olive oil

cilantro – chopped (for salsa & garnish)

S&P to taste

oil for frying (I used cheap olive oil)

DIRECTIONS

For the Fritters:

Put two cups of Hoppin’ John in a bowl & mash them up a bit with a potato masher.  Blend in the flour, egg and 1/2 cup bread crumbs.  Form into patties (I got 10 out of this quantity) and press each patty into the remaining bread crumbs to coat all sides.  Refrigerate for at least 30 minutes (or more) to let them solidify a bit.

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Meanwhile, for the salsa:

Try to get different color cherry or grape tomatoes & a different color heirloom tomato for a pretty salsa.  Simply mix all the ingredients except for the avocado.  Add that just before serving.

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Take your fritters from the fridge.  I pressed a little extra bread crumbs into them.  Heat the olive oil and carefully place your fritters in – a few at a time.  Fry until they are golden (2 minutes or so) & turn.  When evenly browned – remove & place on a warm pan in the oven until all your fritters are done.

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Served topped with salsa, fresh cilantro & a nice side of rice!

PRINT THIS RECIPE

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Hoppin’ John – Revisited ~ SoCal-Style

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All Photos © Christine Elise McCarthy 2012

Follow @celisemccarthy

The last day of the year.  A grim year for me in many ways – a very happy year for me in others.  Lost my beautiful 4 year old son, Grisbi, in August.

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No explanation for his passing.  He died in his sleep – exactly where he is in these two photos.  DEVASTATING!

But I was gifted a new little angel – the incredible Memphis Blues.

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He has managed to more than fill the huge hole that was left not only in my heart – but in the hearts of my other kids – Dexter & Moxie (shown here very young.  As you can see – I have a huge ear fetish).

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I also managed to find an amazing guy & managed to convince him I was a good catch, too.  Isn’t Miles cute?

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Worked a bit here & there, got my film – Bathing & the Single Girl – into over 100 film festivals.  I traveled to Oxford, Mississippi and Victoria, Texas and Kansas City and Little Rock, Arkansas and Saugatuck, Michigan and Louisville, Kentucky and Orlando, Florida and Gluckstadt, Mississippi with Miles and Miles came to LA three times.  I also went to San Francisco with my parents.  I rewrote my novel, got a few more rejection letters telling me how HILARIOUS I am and I started this blog.

I get to hike here for free as often as I want (which I mention here as something I am always grateful for):

And see coyotes frequently

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That guy is one of three we watched cross the road yesterday at 11am.  Last week – one was following a hiker so closely – we mistook him for the guy’s pet.  Anyway – I digress.

I’m getting audited (UGH!) and my driver’s license renewal requires I take the written test again (almost worse than getting audited).

Anyway – I won’t dwell on the ugly minutia because I am too aware – for example – that Newtown exists & I cannot even imagine the heartbreak there or on Staten Island or any one of the other places in this country alone where true tragedies & unspeakable losses took place.  Humbled by those things – I still REEEEEEALLY hope next year is a SAFER, better – and more prosperous – year than this one was.  For all of us.

So – I revisit the southern tradition – New Year’s Day Hoppin’ John – dressed this time with a little So Cal flair.  Hoppin’ john (black-eyed peas) are served on New Year’s Day to bring prosperity.  A friend on Facebook added this note to my Hoppin’ John recipe of yesterday:

“As a Southerner from South Carolina—you add the ham hock to the beans as they cook. Remove from beans after having simmered for several hours and shred the meat off of the hock and add back into the beans. If you quick cook the beans, brown the ham hock before adding to the beans—still cooking with beans until beans are done! Don’t forget the collard greens–hoppin’ johns are nothing without collards and hot pepper sauce! Black eyed peas represent coins and collards represent folding money!! HAPPY NEW YEAR!”

CLICK HERE to see yesterday’s post & the full recipe for Hoppin’ John.

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The dish here is simply that dish but garnished with cilantro, parsley, tomatoes, lots more diced green chilies and avocado – served over a long grain white rice rather than the red cargo rice I used yesterday.  Also – I recommend using a good hot sauce – like Crystal – (not my image)

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Or the equally yummy Trappey’s.  Or both!

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And most importantly – DO NOT run out of champagne!!

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HAPPY HAPPY new year to all of you!!!!!!

PRINT THIS RECIPE

New Years Day Spicy Hoppin’ John (vegetarian – vegan) with Red Cargo Rice

2 cups uncooked rice of your choice

1 lb dried black eyed peas (or 2 lbs canned – drained & rinsed)

1 medium onion – diced

3-6 garlic cloves – diced

4 celery stalks – diced

1 red bell pepper – diced

1 7oz can diced green chilies (optional)

2-3 chipotle peppers in adobo – diced (more or less – to your taste)

1/4 tsp baking soda

1 TBS ground cumin

1 TBS olive oil

S&P to taste

GARNISH OPTIONS:

2 tomatoes – diced

4 scallions sliced

fresh Italian parsley – chopped

Fresh cilantro – chopped

1 small red onion – diced

Avocado – sliced

Tabasco (or other hot sauce)

COINS (Pennies – silver dollars?  Your call) – for placement under each serving dish

DIRECTIONS

Cook your rice according to the package instructions.

If you are using dried black eyed peas – bring a pot of water to a rapid boil.  Add the black eyed peas & boil for ten minutes.  Turn off heat, cover & let stand for an hour.  Drain & RINSE WELL.

In a large saute pan, heat the olive oil & saute the garlic, onion, red pepper and celery until the vegetable are soft.

The rest of the steps are the same whether you are going stove top with canned beans or slow cooker with dried beans.  The only difference is the time involved and the fact that the canned beans will need almost no water added.  The slow cooker beans will need a good 5 hours.  The stove top version could – arguably – be eaten almost immediately (but the longer it sits simmering – the better).

If you are using bacon – fry it up & the chop it.  If using a ham hock – I don’t know.  Do you add it to the black eyed peas already cooked?  I imagine so.

Anyway – once your vegetables are sauteed, you simply combine the already partly cooked beans with the vegetables, chipotle, green chilies, cumin, baking soda and S&P with (in the case of dried beans) 4 cups of fresh water (not the water used to cook the beans) – or in the canned bean instance – maybe 1 cup of water.  Stove top – heat until boiling, then lower heat & simmer covered until you are ready to eat.

For you slow cookers – I set my cooker at high, covered it & stirred the contents occasionally.  The beans were pretty tender after 5 hours.  In fact – they could probably take more time if you felt like it but I feared they would begin to break up & look like an ugly mush.   Taste – season with S&P – serve over rice with whichever garnishes you selected.