We're Eating: Hoppin' John

From the Farmer's Market on 5/28/10

Pretty purple okra

Sweet yellow and red onions, garlic, eggs, tomatoes, crookneck squash, and mushrooms.

From Our Garden:

A tiny green bell pepper

A few tomatoes that are almost ripe

And so with the bounty of the garden and the Farmer's Market, we made Hoppin' John. I originally started making Hoppin' John from a recipe adapted from The Gift of Southern Cooking. The Gift of Southern Cooking was co-authored by Edna Lewis, the grand dame of Southern Cooking, and Scott Peacock. I love the story of the two unlikely friends and the care and compassion they each showed for the other. However, they both cook with LOTS of pork. Since we don't eat pork and I don't eat any meat, most of the recipes in the book are more interesting reading the really something I would make. However, Hoppin' John is in heavy rotation at our house since Chuck loves Black Eyed Peas and I love rice and beans in any form.

1 T olive oil

1-2 small yellow onions

3 cloves garlic

1 green bell pepper

1ish pound okra

4 cups cooked black eyed peas

1-2 large tomatoes

1/2 C veggie broth

Optional: 2 C green beans

1/2 t crushed red pepper

1 T ground thyme

salt to taste

3 C cooked brown rice

Crystal Hot Sauce or Tabasco

Chopped green onion tops for garnish

Cook brown rice before you start the rest of the meal.

Dice onion. Wash and chop okra. Heat olive oil in a large cast iron skillet over medium heat. When the pan is hot, add the onion and okra. The key to cooking okra without it getting gooey is to sear the heck out of it. Cook until the okra starts to brown on one side or the other. Add in the diced bell pepper and chopped garlic. When the bell pepper is soft, add in the diced tomato, spices, and veggie broth. Turn down to a low simmer and add in black eyed peas. Cook until everything looks well combined ~20 minutes.

Serve over hot brown rice and garnish with hot sauce and chopped green onion.