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Vegetarian Black Eyed Peas and Collard Stew with Cornbread

This recipe is our vegetarian adaptation of Hoppin’ John, a southern dish traditionally served on New Year’s Day to bring good luck and wealth in the year ahead. The black-eyed peas, vegetables, and collards are simmered until saucy and fragrant. The stew is served over perfectly cooked white rice and alongside fluffy, rich cornbread. This dish cooks up spicy, but you can omit the cayenne if you’re not a fan. Even if you don’t prepare this dish on January 1st, we hope this meal will bring you great fortune any time of year.

Vegetarian Black Eyed Peas and Collard Stew with Cornbread

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 4 hours and 30 minutes
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Ingredients

  • 2 garlic cloves
  • 1 half large red onion
  • 1 small jalapeño
  • 1 small red bell pepper
  • 4 oz collard green leaves
  • 1 tbsp fresh ginger, grated
  • 2 tsp chili powder
  • ⅛ tsp cayenne pepper
  • 1 (14.5 oz) can black-eyed peas, drained and rinsed
  • 1 tbsp olive oil
  • 1 cup vegetable stock
  • 1 cup white rice
  • 3 eggs
  • ½ cup sour cream
  • 1 cup milk, any percentage
  • 2 tbsp honey
  • 1 cup all-purpose flour
  • 1 cup coarsely ground cornmeal
  • 1 tbsp baking powder
  • 2 tsp salt

Directions

1) Mince the garlic. Finely chop the red onion and jalapeño. Stem and seed the red bell pepper, then cut into ¼” pieces. Massage collards with your hands to soften, then finely chop the leaves.

2) Combine olive oil, garlic, red onion, jalapeño, ginger, chili powder, and cayenne pepper in a Suvie pan and Roast at 450°F for 10 minutes, stirring halfway through.

3) Remove pan from Suvie and stir in the red bell pepper, collards, black-eyed peas, ½ tsp salt, and vegetable stock. Place pan in the bottom zone of Suvie.

4) In a medium bowl, whisk together eggs, sour cream, milk, and honey until smooth. In a large bowl whisk together the flour, cornmeal, baking powder, and salt.

5) Add the wet ingredients to the dry, and stir gently to combine. Spray a Suvie pan with non-stick cooking spray. Pour the batter into the pan, smoothing the top with a spatula. Insert pan into the top zone of your Suvie. Set to cook or schedule.

Suvie Cook Settings

Bottom Zone: Slow Cook Low for 4 hours

6) Place rice in the Suvie rice pot (black handles) and cover pot with lid. Place pot inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Rice, Long Grain, 1 Cup

7) When the black-eyed peas and collards have finished cooking remove from your Suvie and season to taste with salt and pepper.

8) Divide the peas and collards, and rice between 4 plates. Cut cornbread into pieces and serve with butter.

Wine Pairing

Sauvignon Blanc wines tend to have a strong hint of herbaceous and plant-like aromas similar to those found in green peppers, jalapeños, grass, and nettles. These green and herbal notes make Sauvignon Blanc a perfect wine to pair with this dish.

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Cari
Cari
3 months ago

What is the cook time and method for the corn bread in the top zone ?

Lauren O.
Lauren O.
1 month ago

Could this recipe be adjusted to use dry black eyed peas instead of canned?

Lauren
Lauren
1 month ago

Appreciate the quick response. I made the recipe (just doubled it for my family of 6). Everyone loved it!