Katie Lee's Hoppin' John
Photo by: Jim Franco for Parade
Some people put bacon in their Hoppin’ John, but we never did when I was a
child. This recipe really lets the beans shine.
ingredients:
1 Tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 15-oz. cans black-eyed peas, rinsed and drained
1/4 cup vegetable broth or water
1 tsp salt
1/2 tsp freshly ground black pepper
2 green onions, thinly sliced
1/4 cup flat-leaf parsley, minced
Cooked rice
Shredded white cheddar
Hot sauce (optional)
1 medium onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
2 15-oz. cans black-eyed peas, rinsed and drained
1/4 cup vegetable broth or water
1 tsp salt
1/2 tsp freshly ground black pepper
2 green onions, thinly sliced
1/4 cup flat-leaf parsley, minced
Cooked rice
Shredded white cheddar
Hot sauce (optional)
directions:
1. Heat olive oil in a large saucepan over medium. Add onion, red bell pepper, and garlic. Sauté until onions are translucent, about 5 minutes.
2. Stir in black-eyed peas, broth, salt, and pepper. Reduce heat to low; cook 10 more minutes. Stir in green onions and parsley.
3. Serve on top of cooked rice and garnish with cheese. Add hot sauce, if desired.
KITCHEN COUNTER:
Per serving (before cheese, rice, and hot sauce): 170 calories, 3g fat, no cholesterol, 420mg sodium, 31g carbs, 5g protein.
Click here to read Katie Lee's favorite Sunday Dinner memories, New Year traditions, and for a chance to win her latest cookbook, The Comfort Table: Recipes for Every Occasion.
Next up: Dean Koontz's Best Baked Corn
Katie's latest book, The Comfort Table: Recipes for Everyday Occasions, is available in stores and on amazon.
