Hoppin' John (New Year Beans and Rice)
In the Southern United States, Hoppin' John became a dish for the New Year's Day meal bringing luck and prosperity. Serve with cornbread to match the saying, "Peas for pennies, greens for dollars, and cornbread for gold." Smoked paprika provides the traditional flavor without the carcinogen of cured meat. Collard greens add a dose of cruciferous vegetables to ensure a new year filled with wellness.
1 cup dried black-eyes peas (or 14 oz can of beans)
1/2 cup brown rice
3 tsp salt
1 Tbsp olive oil
1/2 red onion, chopped
2 cloves garlic, chopped
1 1/2 cup button mushrooms, chopped
3 cups vegetable broth or stock
1 tsp dried rosemary
2 tsp smoked paprika
1 tsp tomato pasted
1 bunch collard greens
Soak black-eyed peas for six hours or overnight. (Canned beans can be used to skip this step.) Drain and rinse black-eyed peas.
Boil a small pot of water. Add rice and cook uncovered over medium heat. After 15 minutes, add 2 tsp salt and cook 15 minutes longer. Drain rice and set aside. Cooking the rice separately greatly reduces arsenic levels.
While rice is cooking, heat oil in a large skillet with sides or a medium dutch oven. Add onion and sauté for three minutes. Add garlic and stir for 30 seconds until fragrant. Add button mushrooms and sauté until softened and darker. Add broth, rosemary, paprika, and tomato paste. Simmer for 10 minutes to combine flavors. Turn off the heat. Mix using immersion blender to create a smooth sauce. (A pitcher blender can be used for this step but keep in mind that hot liquids expand when blended.)
Add black-eyed peas to mushroom mixture. Boil uncovered for about 30 minutes. Remove central stem of collard greens and chop into 1/2 inch strips. Add greens and 1 tsp salt to pan and cook until the greens are tender and the sauce is thickened. Stir in the rice and salt to taste.
Enjoy a prosperous new year!