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Hoppin’ John with Avocado-Cucumber Dressing

January 29, 2011 3 Comments

Hoppin’ John is a southern U.S. dish adopted from West African culture. Black-eyed peas are the trademark ingredient of this dish, which is traditionally eaten on January 1st to bring good luck in the New Year. In this version I use fennel and collard greens, and top it with an avocado dressing.


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Hoppin’ John with Avocado-Cucumber Dressing
Prep time:  25 mins
Cook time:  10 mins
Total time:  35 mins
Serves: 4
 
Ingredients
  • 1 medium yellow onion, chopped
  • 1 medium red bell pepper, seeded and chopped
  • 1 small fennel bulb (or 2 ribs celery), chopped
  • 6 medium white or crimini mushrooms, chopped
  • 2 large cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 2 15-ounce cans black-eyed peas, rinsed (or 3 cups)
  • 2 green onions (scallions), chopped
  • ½ cup loosely packed parsley leaves, roughly chopped
  • 6 med-large collard green leaves cut into bite-sized pieces
  • Optional: 2-3 cups cooked brown rice
Instructions
  1. Using water as needed, sauté the onion, bell pepper, celery or fennel, and mushrooms on medium-high for 5-8 minutes until soft.
  2. Add the garlic, thyme, basil and cumin and sauté another minute, adding a little more water so that the herbs and spices evenly coat the vegetables.
  3. Add in the black-eyed peas, green onions, parsley and collard greens, and cook until the collards are softened, about 5 minutes.
  4. Serve over brown rice, topped with the Avocado-Cucumber dressing below.
Notes
Herbs: This recipe is versatile when it comes to herbs and spices, so have fun with it. This is an older recipe, and I see I have garnished (in my photos) with fresh dill even though it's not in the recipe; who knows why. 😉 Chopped green onions or parsley make a nice garnish as well.
Nutrition Information
Serving size: ¼ recipe (about 1.5 cups) Calories: 193 Fat: 2.1g Saturated fat: 0.1g Carbohydrates: 25.8g Sugar: 7.1g Sodium: 80mg Fiber: 10.2g Protein: 12g Cholesterol: 0
3.5.3226

Print
Avocado-Cucumber Dressing
Serves: about 1 cup dressing
 
Ingredients
  • ⅔ cup water
  • 2 teaspoons lemon juice or apple cider vinegar
  • 1 medium ripe avocado, peeled, pitted and diced
  • ½ teaspoon granulated garlic
  • ½ cucumber (including seeds), chopped
  • ½ cup roughly chopped raw spinach
  • 1 green onion (scallion), chopped
Instructions
  1. Blend all ingredients in a blender until smooth. Add water as needed to thin.
Nutrition Information
Serving size: ¼ recipe (0.25 cups) Calories: 39 Fat: 2.8g Saturated fat: 0.4g Carbohydrates: 2.2 Sugar: 1g Sodium: 5.6mg Fiber: 1.8g Protein: 0.8g Cholesterol: 0
3.5.3226

HoppinJohn_6400

If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you’d like to print this recipe, use the green “Print” button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!

Filed Under: Holiday Dishes, Main Dishes Tagged With: avocado, basil, bell pepper, black=eyed peas, celery, collard greens, cucumber, cumin, fennel, garlic, lemon, oil-free, onion, parsley, salad, salt-free, scallions, shallot, spinach, thyme, True North, vegan, vinegar

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Comments

  1. Denise says

    March 7, 2014 at 2:07 pm

    Just made this last night. I added about 1/2 cup of tomatoes w/chilies & didn’t have collards, so I left them out. Also, I added a bit more parsley plus some cilantro, and served it over a brown rice/quinoa medley. Delicous! The avocado cream is to die for!

    Reply
  2. Stephanie Allgood says

    January 2, 2015 at 2:28 pm

    My partner and I made this dish yesterday for our New Years Day dinner. It was my first time having collard greens as well as black eyed peas and I really enjoyed this dish! My favorite part was the avocado dressing – it was incredibly tasty and just had such a fresh taste. It was simple prep and cook and I definately will recommend it to friends and family!

    Reply
    • Cathy says

      January 2, 2015 at 6:34 pm

      Thanks Stephanie! 😉

      Reply

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Welcome to Straight Up Food! I’m Cathy Fisher, a chef and teacher whose passion is creating recipes without animal foods, salt, oil or sugar, and very few processed foods. Eating a whole-foods diet dramatically improves the health and well-being of humans, animals, and the environment—there are no downsides, only benefits! For more information about this blog and my work, click here. Thank you!

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