Earth Eats: Real Food, Green Living

Hoppin’ John Blackeyed Pea Salad

No ham hocks or bacon in sight! This vegetarian dish could be vegan with a splash of olive oil instead of butter.

hoppin john blackeyed pea salad

Photo: Eoban Binder/WFIU

This warm salad includes blackeyed peas, kale, carrots and celery. It's served with some fresh-from-the-oven biscuits.

Mirepoix

Photo: Eoban Binder/WFIU

A mirepoix consists of carrots, celery and onions.

Black-eyed peas are usually an ingredient associated with New Year’s meals, but this dish was too delicious to wait ten months to share with you.

Instead of the ham hocks and bacon, this version includes kale for a healthy twist on a classic. Be sure to add the kale at the last minute so that it keeps its vibrant green color.

Hoppin

Ingredients

  • 3 cloves garlic, minced
  • 1 cup onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 2 jalapenos
  • 1 cup tomatoes, diced
  • 1/2 cup green peppers, diced
  • 1 pound fresh black-eyed peas
  • 1 bay leaf
  • water
  • health spoonful of butter
  • 1 cup cooked white rice
  • 1 bunch kale, chopped
  • salt and pepper to taste
  • 1 teaspoon Cajun seasoning

Cooking Directions

  1. Coat the bottom of a pan with olive oil. Add garlic and cook until toasted. Add mirepoix (onions, celery, carrots) and cover with one inch of water.
  2. Add peppers, tomatoes, bay leaf and black-eyed peas. Cook for 4-5 minutes, or until the peas are tender.
  3. Add butter and cooked white rice, and stir in kale. Sprinkle with Cajun seasoning, and salt and pepper to taste. Serve with cornbread or biscuits.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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