Hoppin' John

From Jeanette's Healthy Living

Traditionally, Hoppin’ John is cooked with ham hock and served with collard greens on the side. Rice is also sometimes cooked with the black eye peas.  I’ve used turkey bacon to add the smoky flavor without the fat, and cooked kale, another leafy green vegetable, right into the Hoppin’ John.  This is delicious served over brown rice.

1 tablespoon olive oil

3 slices turkey bacon (uncured, with no antibiotics or nitrates), cut into ½” pieces

1 medium onion, chopped

1 stalk celery, chopped

4 cloves garlic, minced

1/8 teaspoon crushed red pepper

3 cups cooked black eye peas (if using canned beans, rinse and drain well)

1 ½ cups chicken broth, divided

2-3 sprigs fresh thyme

1 bay leaf

1 bunch kale, thick stem removed, leaves thinly sliced


Heat oil in a large stockpot over medium heat.  Add turkey bacon and cook until browned.  Add onion, celery, garlic and crushed red pepper.  Cook until vegetables are softened, about 5 minutes.  Add the black eye peas, 1 cup of chicken broth, fresh thyme and bay leaf.  Cover and cook on low for 15 minutes.  Add kale and remaining 1/2 cup of chicken broth, and mix well. Cook, covered, for another 5 minutes or until just tender.

Serve over brown rice.

Serves 4-6.