Mains & Entrees

November 6, 2022

Vegetarian Hoppin' John

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This vegetarian take on a New Years Day tradition feels like the perfect way to honor the year that has passed and welcome the year ahead.

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This meal has been a favorite of mine that I have perfected over the years since the early 2000s.

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I made my first version of this dish when I was living in San Francisco in my early thirties. Growing up, my family's New Years Day dinner had been special (we had dinner in the dining room which was reserved for holiday occasions verses in the kitchen), but the meal had been centered around meat and I wanted to find my own dish that could also be the centerpiece of a special occasion. I came across the recipe for Hoppin' John, created by Chef Sara Robbins, in a favorite cookbook that I was working my way through in the early 2000s - Sundays at Moosewood Restaurant . This cookbook is a cornucopia of delicious regional recipes and cooking styles from across the globe, with details and stories woven throughout.

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I made this recipe for the first time on new Years Day somewhere around 2007 and believe I have made it every year since. There were a couple years where I packed it into Tupperware and delivered it to friends who lived nearby. I spent New Years of 2013 with my mom in Santa Rosa, and I brought all the ingredients with me to prepare it there. Now living in Tucson, I have made this dish and invited neighbors over, open-house style on New Years Day, telling folks to come over whenever they are hungry and ready for a bowl. This last year with close friends staying with us over New Years, we hosted a small party and then enjoyed leftovers for the next two days until their departure.

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bowl of Hoppin John with rice topped with tomatoes and scallions
Hoppin' John pairs perfectly with silky, simmered greens

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After a few years, I opted only for dry beans and started making it in a crock pot. I experimented with more garlic, adding Worcestershire, and then the addition of veggie bacon and sausage. I serve it with simmered greens, cornbread (which I buy - I let the pros do that!), and this past year, with roasted beets in a horseradish dressing. The last few years, my mom has said "this is your best one yet", and I note the adjustments and additions. So this current recipe, a riff on the original from The Moosewood, is the one I will work with again next year as I continue with this tradition of making this every New Years Day and wishing good luck to all friends, family, and neighbors who come over to enjoy a bowl.

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Vegetarian Hoppin' John

Vegetarian New Years meal that is a big crowd pleaser for both vegetarians and meat eaters! Packed with flavor, a bowl of this heartwarming dish is a great way to ease into a new year.

Author:

Amanda Harrell

Prep:

60

min

cook:

90

min

total:

150

min

Print It

Ingredients

  • 2 16 oz bags of black eyed peas (or about 4 1/2 - 5 cups if using from bulk)
  • 2 cups Basmati rice
  • 4 TBSP butter
  • 1 1/2 large red onions, chopped + 1/4 red onion cut into large slices
  • 5 cloves garlic, diced
  • 5-6 large tomatoes, diced
  • 1 bunch scallions, diced
  • 1/2 bunch parsley, finely chopped
  • 14-16 ounces of sharp cheddar cheese, grated. I recommend combining two types of cheddar, like a sharp cheddar cheese and an aged cheddar cheese from Kerrygold. The cheese is melted on top so a nice, flavorful cheese makes a difference
  • 1 pack veggie bacon (I like LightLife Smart Bacon)
  • 2 packs Field Roast plant-based sausages. I like to use one pack of Smoked Apple and Sage plus one pack of Italian Garlic and Fennel
  • 3/4 cups - 1 cup soy sauce
  • 1 TBSP dried thyme
  • 1 tsp + 1/2 tsp salt
  • 3/4 tsp allspice
  • pinch of cayenne pepper and black pepper
  • Approximately 4 TBSP olive oil or cooking oil

Instructions

  1. Please note this recipe cooking time is estimated based on once the black eyed peas have cooked in the crockpot. You can do multiple steps of prep, including cooking the rice, while peas are cooking or while they are on warm.
  2. Place black eyed peas in a large mixing bowl with water and soak overnight, at least 8-10 hours. Cover peas with plenty of water as they will expand and soak up the liquid.
  3. Drain peas, then add to a crockpot and cover with water.
  4. Slice 1/4 red onion in large slices and add to the crock pot with peas.
  5. Cook peas in crock pot on medium for about 7 hours until peas are completely done. Start tasting and testing after 6 hours. When peas are done, turn to low or warm.
  6. Wash and cut all vegetables - garlic, onion, tomatoes, parsley, scallions, and set aside.
  7. Grate cheeses and set aside, keeping cool in refrigerator.
  8. Once peas are cooked through, drain in a colander over a bowl, reserving most of the cooking liquid.
  9. Return peas to crock pot with 1 1/2 cups of the reserved liquid and set to low, keeping covered.
  10. Heat oil in a large saute pan.
  11. Saute garlic in oil 2-3 minutes until it starts to brown, then add onion and saute until onions are starting to cook, about 3-4 minutes.
  12. Add allspice, cayenne, thyme, black pepper, and 1 tsp salt, stir to combine and turn heat to low.
  13. Add in soy sauce, a little at a time, along with another 1/2 cup of the reserved liquid from the peas.
  14. Simmer on low for 5 minutes until well-combined, then pour all of mixture into the crock pot and stir in with the peas.
  15. Preheat oven to 450. Place rice, 1/2 tsp salt, and slices of butter in a large baking pan. Pour in 3 1/2 cups of water and cover tightly with foil. Bake in oven allowing rice to steam 32-35 minutes. You can peel back a corner (careful not to burn when steam is released), and check that the rice is fluffy and the water is completely gone from the bottom of the baking pan. Set aside covered.
  16. Heat oil in large saute pan and cook the bacon according to package directions, then set aside. Note that some veggie bacon you have to separate gently with a knife before cooking.
  17. For the veggie sausages, remove the casings and cut into 1/2 inch thick round slices. Wipe out the pan the bacon was cooked in, add more oil, and cook the sausages turning in oil until edges are slightly browned, about 4-5 minutes. Cook in batches if needed, depending on the size of the pan. Set aside cooked sausages.
  18. Add bacon and sausage to the Hoppin' John, stir in to combine, and keep warm on low until ready to serve.
  19. To plate, add rice to a bowl, pour a large scoop of black eyed peas over rice, top with grated cheese, then top with a little more sauce to help cheese melt.
  20. Top with tomatoes, scallions, and parsley.

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August 29, 2024
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February 20, 2023
Shelby Adams
This is the best birthday gift, sounds delicious, and I can’t wait to enjoy one with you soon!💖
December 27, 2022
CAROl DH
More tips please - these are SO helpful!
November 27, 2022
Shelby Adams
Kanaya still asks for your black beans and cheesy eggs. They were so delicious!
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