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–+ servings
Hopping John GlutenFree Vegan

Hoppin' John

5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner, Lunch
Cuisine American
Servings 8 servings

Ingredients
  

Hoppin John

  • 1 cup brown rice red rice (180 g)
  • 1 cup black-eyed peas dried, (160 g) or 11 ounces fast-cooking black-eyed peas
  • 3/4 tsp liquid smoke divided
  • 1 bunch kale
  • 2-3 cloves garlic
  • 2 onions (green) scallions, spring onions, large
  • 1 cup Italian flat-leaf parsley (fresh) (50 g)

Smoky cashew-tahini dressing

  • 1 lemons juiced
  • 1/4 cup cashews raw (30 g)
  • 2 tbsp tahini (no-salt-added
  • 1 clove garlic large, or 3 small
  • 1/4 cup water (filtered or spring)
  • 1/2 tsp smoked paprika pimenton
  • 1/2 tsp smoked salt (omit for very low-sodium diets)

Instructions
 

Hoppin John

  • Cover the cashews (for the dressing) with filtered water and set aside to soak.
  • Rinse the peas and pick over to remove any pebbles or bad peas. Put in a large pan with 3 C. (750 ml) of filtered water and the liquid smoke and bring to a boil. Turn down to a bubbling simmer and cook for one hour until tender. If using Frieda's black-eyed peas, wait until there is 20 minutes left on the rice, and follow the package directions to cook until tender. Drain well.
  • Rinse and drain the rice, then add 2 C. (500 ml) of filtered water, cover, and bring to a boil. Turn down to a simmer, leave the lid on, and cook for 40 minutes on low. When the timer goes off, turn off the heat and let stand 5-10 minutes with the lid on. Fluff with a fork.
  • Finely chop the kale and the green onions, and the parsley. Set aside the parsley. Mince the garlic.
  • Heat about 1 T. olive oil in a large saute pan until it shimmers. Add the kale, green onions, and garlic and saute until wilted.
  • In a large serving bowl, mix the rice with the drained peas and the dressing until evenly coated. Stir in the greens and the parsley.

Smoky cashew-tahini dressing

  • Drain the cashews and put in in the blender with the rest of the dressing ingredients and blend until very smooth.

Notes

Per serving:
  • 202 calories
  • 5 g fat
  • 1 g saturated fat
  • 1 g monounsaturated fat
  • 1 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 175 mg sodium (39 mg sodium with salt omitted)
  • 343 mg potassium
  • 37 g carbohydrate
  • 8 g fiber
  • 2 g sugars
  • 10 g protein
  • 6 Weight Watchers Points Plus
California cooks will find these partially cooked black-eyed peas at Ralph's. While I liked how quickly they cooked up, I am trying to reduce my use of plastic, so probably will continue to buy the dried black-eyed peas and take the extra time to cook them.
Required FTC disclosure: My thanks to Frieda's for the black-eyed peas. I was not paid to write this post.