Vegan Hoppin' John Recipe | {{SiteName}}

Vegan Hoppin' John

Recipe -

Vegan Hoppin' John

Prep Time25 Minutes

Servings8

Cook Time35 Minutes

Calories339

Ingredients

1 tablespoon olive oil

8 slices plant-based bacon, chopped

2 large jalapeño peppers, halved lengthwise, seeded and chopped

2 medium celery ribs, chopped

1 large red bell pepper, chopped

1 small white onion, halved and chopped

4 garlic cloves, minced

2 cans (15.5 ounces each) black-eyed peas, undrained

1 can (14.5 ounces) petite diced tomatoes with green chiles

1 bay leaf

1 cup vegetable broth

1 1/4 teaspoons ground smoked paprika

1 teaspoon dried thyme

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

1 bunch fresh collard greens, coarsely chopped (about 4 cups)

1 tablespoon apple cider vinegar

2 cups dry long grain white rice

Sliced green onions for garnish (optional)

Directions

In large saucepot, heat oil over medium-high heat. Add bacon; cook and stir 5 minutes or until crisp. Add jalapeño peppers, celery, bell pepper and white onion; cook and stir 4 minutes or until vegetables are slightly tender. Add garlic; cook and stir 1 minute or until fragrant. Add black-eyed peas with their liquid, tomatoes with their juice, bay leaf, broth, paprika, thyme, cayenne pepper, cumin, 1/2 teaspoon salt and 1 teaspoon black pepper; heat to a boil over high heat. Reduce heat to low; simmer 15 minutes. Stir in collard greens; simmer 10 minutes or until collard greens are wilted. Remove and discard bay leaf; stir in vinegar. Makes about 8 cups Hoppin' John.
Prepare rice as label directs. Makes about 4 cups rice.
Serve Hoppin' John over rice garnished with green onions, if desired.

Nutritional Information

Approximate nutritional values per serving (1 cup Hoppin' John, 1/2 cup rice ): 339 Calories, 4g Fat, 1g Saturated Fat, 0mg Cholesterol, 834mg Sodium, 62g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 13g Protein

25 minutes

Prep Time

35 minutes

Cook Time

Servings

339

Calories

Shop Ingredients

Makes 8 servings

1 tablespoon olive oil

Not Available

8 slices plant-based bacon, chopped

Not Available

2 large jalapeño peppers, halved lengthwise, seeded and chopped

Not Available

2 medium celery ribs, chopped

Not Available

1 large red bell pepper, chopped

Not Available

1 small white onion, halved and chopped

Not Available

4 garlic cloves, minced

Not Available

2 cans (15.5 ounces each) black-eyed peas, undrained

Not Available

1 can (14.5 ounces) petite diced tomatoes with green chiles

Not Available

1 bay leaf

Not Available

1 cup vegetable broth

Not Available

1 1/4 teaspoons ground smoked paprika

Not Available

1 teaspoon dried thyme

Not Available

1/2 teaspoon ground cayenne pepper

Not Available

1/2 teaspoon ground cumin

Not Available

1 bunch fresh collard greens, coarsely chopped (about 4 cups)

Not Available

1 tablespoon apple cider vinegar

Not Available

2 cups dry long grain white rice

Not Available

Sliced green onions for garnish (optional)

Not Available

Nutritional Information

Directions

In large saucepot, heat oil over medium-high heat. Add bacon; cook and stir 5 minutes or until crisp. Add jalapeño peppers, celery, bell pepper and white onion; cook and stir 4 minutes or until vegetables are slightly tender. Add garlic; cook and stir 1 minute or until fragrant. Add black-eyed peas with their liquid, tomatoes with their juice, bay leaf, broth, paprika, thyme, cayenne pepper, cumin, 1/2 teaspoon salt and 1 teaspoon black pepper; heat to a boil over high heat. Reduce heat to low; simmer 15 minutes. Stir in collard greens; simmer 10 minutes or until collard greens are wilted. Remove and discard bay leaf; stir in vinegar. Makes about 8 cups Hoppin' John.
Prepare rice as label directs. Makes about 4 cups rice.
Serve Hoppin' John over rice garnished with green onions, if desired.