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Hoppin John Stew

September 2010
Hoppin John Stew

by 4 people

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Makes: 4 servings

Prep: 10 mins

Cook: 35 mins

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 1 cup long-grain rice
  • 1 32 ounce container  (4 cups) vegetable broth
  • 1 bunch collard greens, stems discarded and leaves coarsely chopped
  • 1 teaspoon dried thyme
  • 2 15 1/2 ounce cans  black-eyed peas, rinsed
  • 3 tablespoons cider vinegar
  • Salt and pepper
Directions
  1. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the rice and cook, stirring often, until lightly toasted, about 5 minutes. Stir in the vegetable broth, collard greens and thyme. Bring to a boil, then lower the heat to medium-low, cover and cook for 15 minutes.
  2. In a small bowl, coarsely mash 1 cup black-eyed peas. Add them to the pot along with the remaining black-eyed peas and 3 cups water and simmer until the rice is tender, about 10 minutes. Stir in the vinegar and season with salt and pepper.
Tip
  • Freeze the stew in singleserving portions. When ready to use, thaw in the refrigerator, then heat in a saucepan over medium heat