Hoppin' John
Celebrate with bowl of vegan Hoppin’ John for a prosperous year ahead.
Ingredients
- ½ cup vegetable stock
- ¼ cup apple cider vinegar
- 2 tablespoons agave nectar
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon sea salt
- 1 teaspoon neutral-flavored vegetable oil
- 1 medium onion diced
- 3 stalks celery chopped
- 2 cloves garlic minced
- 1 large bunch collard greens chopped (about 8 cups)
- 14 ounce can diced tomatoes or 1 ½ cups fresh diced tomatoes
- 15 ounce can black-eyed peas drained and rinsed (or 1 ¾ cups cooked beans)
- 2 cups cooked brown rice for serving
- Salt and pepper to taste
- Hot sauce for serving, optional
Instructions
- In a small bowl, mix together the stock, vinegar, agave nectar, cayenne pepper, oregano, thyme, basil, and salt.
- Heat the 1 oil in large pan over medium heat. Add the onion, celery, garlic and cook for about 8 minutes, or until soft and fragrant.
- Add the collard greens, and vinegar-agave nectar mixture and cover the pan. Cook for about 10 minutes, or until greens are tender.
- Stir in the beans and tomatoes and cooked until heated throughout, another 2 or 3 minutes. Season with salt and pepper to taste.
- Serve over brown rice and top with hot sauce, if using.