Jen’s Vegetarian Hoppin’ John

Ingredients:

  • This skillet bean dish was inspired by Southern-Style Black-Eyed Peas. This recipe calls for canned beans, but fresh are best if you can get them. Some of us prefer frozen, and some of us use dried, but once they're cooked, the recipe is the same. Almost any greens could be used in place of spinach.
  • For a speedy supper, serve with sliced tomatoes and Cheese Grits or Saffron Orzo.
  • Ingredients:
  • 1 Tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 ½ cups fresh spinach, rinsed, stemmed, and coarsely chopped
  • 1 tomato, chopped
  • 3 cups drained cooked black-eyed peas (two 16 ounce cans)
  • Ground black pepper, to taste
  • Pinch of cayenne or crushed red pepper flakes

Directions:

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  2. In a large skillet, cook the onion and bell pepper in the oil for a few minutes, until soft.
  3. Add the spinach and tomato to the skillet; Stir for 1 or 2 minutes until spinach wilts.
  4. Add the black-eyed peas, black pepper, and cayenne.
  5. Bring to a simmer on medium heat.
  6. Serve right away, or cover and keep warm on low heat.

Nutrition Facts (Per Serving):

calories, 174; carbohydrate, 30 gm; protein, 5 gm; total fat, 4 gm; saturated fat, 0 gm; trans fat, 0 g; cholesterol, 0 mg; fiber, 8 gm; total sugars, 7 g; sodium, 389 mg; calcium, 186 mg; folate, 191 mg; iron, 2 mg; percent calories from fat, 21%.

Makes 4 servings, approximately 1 cup each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Jen’s Vegetarian Hoppin’ John

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Jen’s Vegetarian Hoppin’ John
Dinner
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Ingredients

  • This skillet bean dish was inspired by Southern-Style Black-Eyed Peas. This recipe calls for canned beans, but fresh are best if you can get them. Some of us prefer frozen, and some of us use dried, but once they're cooked, the recipe is the same. Almost any greens could be used in place of spinach.
  • For a speedy supper, serve with sliced tomatoes and Cheese Grits or Saffron Orzo.
  • Ingredients:
  • 1 Tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 ½ cups fresh spinach, rinsed, stemmed, and coarsely chopped
  • 1 tomato, chopped
  • 3 cups drained cooked black-eyed peas (two 16 ounce cans)
  • Ground black pepper, to taste
  • Pinch of cayenne or crushed red pepper flakes

Directions

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  2. In a large skillet, cook the onion and bell pepper in the oil for a few minutes, until soft.
  3. Add the spinach and tomato to the skillet; Stir for 1 or 2 minutes until spinach wilts.
  4. Add the black-eyed peas, black pepper, and cayenne.
  5. Bring to a simmer on medium heat.
  6. Serve right away, or cover and keep warm on low heat.

Nutrition Facts (Per Serving)

calories, 174; carbohydrate, 30 gm; protein, 5 gm; total fat, 4 gm; saturated fat, 0 gm; trans fat, 0 g; cholesterol, 0 mg; fiber, 8 gm; total sugars, 7 g; sodium, 389 mg; calcium, 186 mg; folate, 191 mg; iron, 2 mg; percent calories from fat, 21%.

Makes 4 servings, approximately 1 cup each.

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