We have this philosophy: Better late than never. So we were traveling over New Year’s and just after, and we missed the traditional Hoppin’ John – ie, black eye peas on the 1st. But we made our version the other night, and it was still delicious. Our Hoppin’ John has a little Bmore-style: we season it with Old Bay. Here’s to your 2012 – however and whenever you celebrated!
Bmore -style Veggie Hoppin’ John
1 cup dry black eye peas
1 cup veggie broth
2 bay leaves
salt and pepper
1 14 oz.-can diced tomatoes
1 leeks, white part chopped and cleaned
1 purple onion, diced
7 cloves garlic, chopped
2 stalks celery, chopped
1 Tbl. fresh sage, chopped
2 tsp. Old Bay
1 or 2 cups additional veggie broth, as needed.
In a small-size slow cooker, add dry beans, broth, bay leaves and salt/pepper. Cook on low until beans are soft, about 6 hours. You can even do this overnight or while you run errands. When the beans are done, remove bay leaves.
In a large soup pot, add finished beans to tomatoes, leeks, onions, garlic, celery, sage and Old Bay. If the mixture seems too dry, add one or two more cups of veggie broth. Cook over low heat for about 25 minutes, stirring occasionally, until all the vegetables are soft and flavors have combined.
Serve warm with your favorite bread. Wanna be traditional? Go with cornbread and a side of greens.
Cook’s Notes: Don’t want to cook beans? No problemo. Use a 14 oz. can of pre-cooked black eye peas. Be sure to rinse them and just pick up by adding all the veggies and follow the recipe from there.