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Hopping John

Traditionally, hopping john is made with everything going into one pot. Traditionally, it is also made with pork. I -- surprise -- have broken with tradition and make this in two pots and sans pig. Make it New Year’s Eve or even the day before. Flavor improves over time and hopping john reheats like a dream. You’ll have a nourishing, cheap meal ready to go on a day when some of us are too tired and bleary-eyed to cook. And there’s a bonus -- the sturdy rice and beans dish sops up any hangover.
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Ingredients
  

  • 1 cup black eyed peas
  • 3 cups of water
  • 6 cloves garlic
  • 1 dried hot pepper
  • 1 bay leaf
  • 2 cups vegetable broth
  • 1 cup brown rice
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 jalapeno chopped
  • 3 ribs celery chopped
  • 1 big bunch collard greens sliced into thin ribbons
  • juice of 1 lemon
  • sea salt and fresh ground pepper to taste

Instructions
 

  • In a large pot, bring 3 cups of water to boil over high heat. Add black-eyed peas, 2 cloves of garlic (whole), pepper and bay leaf. Skim off any beans that float. They’re duds.
  • Reduce heat to low. Simmer beans uncovered for an hour and a half until beans are tender, not mushy.
  • Add brown rice and the vegetable broth. Cover and simmer over low heat for 20 minutes. Don’t lift that lid. Turn off the heat, leave pot on the burner and let hopping john sit.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion, jalapeno, celery and the remaining 4 garlic cloves, chopped. Saute for about 5 minutes, stirring, until the vegetables soften.
  • Reduce heat to medium. Add greens by the handful, and cook until wilted, stirring occasionally, about 10 minutes.
  • Fluff rice and beans, fold in collard mixture. Squeeze in lemon juice and season with salt and pepper. Splash with hot sauce.