I’m also thinking about making a variation of the Collard and Red Bean Fritters from Party Vegan, using the Hoppin’ John instead of the red beans. Or maybe I'll just reheat the leftovers -- it's even better the next day.


If you’ve never made Hoppin’ John, here’s a recipe.  If you can’t find fresh or frozen collard greens where you live, you can substitute any kind of cooked leafy greens, such as chard, spinach, or kale. 

Hoppin’ John is a Southern dish that is said to bring good luck in the New Year. Collards or other dark greens (said to bring prosperity) are traditionally served on the side, but I add them right in. Liquid Smoke adds a salty/smoky flavor, but start out with just 1/2 teaspoon (you can add more just before serving) since it’s highly concentrated and a little goes a long way. As a variation, add some minced vegan bacon or sausage when cooking the onion to amplify the smoky flavor.

1 tablespoon olive oil
1 large sweet yellow onion, chopped
3 cups cooked or canned black-eyed peas
9 to 10 ounces collard greens, cooked and chopped
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon Liquid Smoke
3 cups cooked brown rice
Salt and black pepper
Tabasco, to serve
Vegan sour cream, to serve

Heat the oil in a large pot. Add the onion, cover, and cook until soft, stirring occasionally, 5 to 7 minutes. Stir in the black-eyed peas, collards, thyme, paprika, if using, 1/2 teaspoon Liquid Smoke, and stir to combine. Add the rice and season with salt and pepper to taste, stirring gently to mix well and heat through. Taste and adjust the seasonings, adding more salt, pepper, or Liquid Smoke, if needed. Serve hot with Tabasco and sour cream at the table to add at will.