Hoppin’ John Bowl with Red Hot Tahini

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I apologize this post is coming the day after New Years, instead of on New Years day. My original idea was the make it for lunch yesterday and post it in the evening. However, that was before our furnace stopped working and we were shivering around the house and dealing with the repairman. I hope you had a fantastic New Years Day. We did (in spite of no heat for half of a day in single digit temperatures…). David and I made this delicious hoppin’ john for dinner, and it was really good-maybe one of the best vegan meals we’ve had. It is said that black-eyed peas bring prosperity when eaten on the New Year. This vegan version of Hoppin’ John was delicious, but I think David and I loved the sauce the best. It was creamy, spicy, tangy, and garlicky. Yum. So- (a day later…) Here’s to a prosperous and lovely 2014!

from: The Post Punk Kitchen
serves: 6

For the Hoppin’ John
1 ½ cup dried black eyed peas, picked through & soaked in water overnight
1 tablespoon liquid smoke
3 bay leaves
1 teaspoon salt

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hoppin john

For the Red Hot Tahini
½ cup tahini
1/3 cup Louisiana hot sauce (like Frank’s Red Hot)
¼ cup water (plus more as needed)
2 tablespoons nutritional yeast
1 clove garlic

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For the Tomato Parsley Salad
2 cups diced tomatoes
1/3 cup finely chopped parsley
1 cup finely sliced green onion
2 tablespoons red wine vinegar
several dashes fresh black pepper
dash salt

Also
1 pound steamed greens (lacinato kale, collard greens, or spinach)
3-4 cups cooked red rice for serving

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Make the Hoppin’ John
Drain the soaked beans, and place them in a 4 qt. pot. Submerge in water, with water coming about 2 inches above the beans. Add bay leaves, salt and liquid smoke. Cover and bring to a boil. Once boiling, bring the heat to low, and let simmer for about 20 minutes. Check often so that they don’t overcook. When beans are still firm, turn the heat off and uncover. Let them sit until everything else is ready. They will continue to cook in the hot water, so turning the heat off ensures that they don’t overcook.

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Make the Red Hot Tahini
Simply blend everything up in a little blender or food processor until smooth. Add water by the tablespoon to thin as needed. (Depending on the thickness of the brand of tahini you have, you may use up to even ½ cup of extra water.) Taste for salt and spiciness, add more hot sauce if necessary.

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Make the Tomato Parsley Salad
Toss all ingredients together in a medium bowl. Taste for pepper and vinegar.

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Assemble
Place the steamed greens and cooked rice side by side in each bowl. Top with black-eyed peas. Drizzle with sauce and top with the tomato salad. Serve immediately.

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