Hoppin’ John

Just in case we needed some extra luck this year…

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Last week, I saw Hoppin’ John on Taste of Beirut. Curiously enough, I had all the ingredients on hand so it easily fell in to the meal plan. And it looked ridiculously easy. And it was.

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INGREDIENTS: For 4-6 large servings

  • 2 cans of black-eyed peas, drained and rinsed
  • 1 cup of Basmati rice,  boiled till cooked
  • 6 cups of chopped spinach
  • 2 Tablespoons of mashed garlic (mashed in a mortar with a pinch of salt)
  • 1 cilantro bunch (about 2 ounces), stems chopped off and leaves chopped fine.
  • 2 Tbls Olive oil
  • 1 medium white onion, chopped
  • A few slices of prosciutto, sliced to get slivers (optional)
  • A few lemon quarters (optional)
  • salt, pepper to taste

Start by chopping the onion and get it sautéing.

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Once translucent, add mashed garlic, cilantro, beans, and chopped spinach.

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Stir in rice and warm through.

Season with salt and pepper.

Top with sliced pancetta.

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Honestly, I thought it was a bit bland. I’m certain this isn’t traditional Hoppin’ John. But nothing a little Cholula couldn’t fix! It was hearty and filling and I would definitely like to experiment with other Hoppin’ John recipes.

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3 Responses

  1. You can never have too much luck 🙂
    That meal looks mmmmm so good …especially with the pancetta on top!

  2. Looks nice! I always add a splash of vinegar to freshen it a little and a green pepper.

  3. I’m even later than you on the Hoppin’ John–I bought a bag of dried black eyed peas a few days before the new year, and I still haven’t used them!

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