Jen’s Vegetarian Hoppin’ John
This skillet bean dish was inspired by Southern-Style Black-Eyed Peas. This recipe calls for canned beans, but fresh are best if you can get them. Some of us prefer frozen, and some of us use dried, but once they're cooked, the recipe is the same. Almost any greens could be used in place of spinach. For a speedy supper, serve with sliced tomatoes and Cheese Grits or Saffron Orzo.
Equipment
- Cutting Board
- Knife
- Large Skillet
- Stove
Ingredients
- Ingredients:
- 1 Tablespoon vegetable oil
- 1 medium onion chopped
- 1 bell pepper chopped
- 1 ½ cups fresh spinach rinsed, stemmed, and coarsely chopped
- 1 to mato chopped
- 3 cups drained cooked black-eyed peas two 16 ounce cans
- Ground black pepper to taste
- Pinch of cayenne or crushed red pepper flakes
Instructions
- Directions
- Wash hands with soap and warm water. Wash fresh vegetables before preparing.
- In a large skillet, cook the onion and bell pepper in the oil for a few minutes, until soft.
- Add the spinach and tomato to the skillet; Stir for 1 or 2 minutes until spinach wilts.
- Add the black-eyed peas, black pepper, and cayenne.
- Bring to a simmer on medium heat.
- Serve right away, or cover and keep warm on low heat.
Notes
Nutrition Facts (Per Serving)
calories, 174; carbohydrate, 30 gm; protein, 5 gm; total fat, 4 gm; saturated fat, 0 gm; trans fat, 0 g; cholesterol, 0 mg; fiber, 8 gm; total sugars, 7 g; sodium, 389 mg; calcium, 186 mg; folate, 191 mg; iron, 2 mg; percent calories from fat, 21%.
Makes 4 servings, approximately 1 cup each.
calories, 174; carbohydrate, 30 gm; protein, 5 gm; total fat, 4 gm; saturated fat, 0 gm; trans fat, 0 g; cholesterol, 0 mg; fiber, 8 gm; total sugars, 7 g; sodium, 389 mg; calcium, 186 mg; folate, 191 mg; iron, 2 mg; percent calories from fat, 21%.
Makes 4 servings, approximately 1 cup each.
