Hoppin' John, cornbread and collards. Happy New Year!
My vegetarian Hoppin' John: Saute some onion & garlic in olive oil,
add celery and bell peppers and then canned (rinsed and drained) or
frozen black-eye peas. (I never have time for the dried ones.) Add
vegetable broth up to the top of the peas and season with bay leaves,
parsley and savory and salt and black pepper to taste. Simmer until it
looks soft, but not mushy. Serve over rice (I used wild & brown
rice) and serve topped with fresh tomato, scallions and hot peppers.