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Hoppin' John Vegetable Saute

Serve with Cheesy Polenta and Braised Greens. From Feeding the Young Athlete (by Cynthia Lair; Readers to Eaters, 2012)

1 tablespoon olive oil
or butter
1 onion, chopped
5-6 cloves of garlic, minced
½ red bell pepper, diced
1 carrot, sliced in rounds
½ cup corn kernels
½ cup chopped tomatoes
1 tablespoon fresh thyme
½ teaspoon salt
1/8 teaspoon black pepper
¼ - ½ teaspoon red pepper flakes
2 - 3 cups
cooked black-eyed peas

Optional additions:
Cooked sausage
Sour cream

Heat oil or butter in skillet.   Add onion and garlic and sauté until onion is soft and translucent.  Add red pepper and carrot and sauté a few minutes more.  Add corn, chopped tomatoes, thyme, salt, pepper and red pepper flakes.  Stir gently until heated through.

Stir in cooked peas
and sliced sausage (if using).  Taste and adjust seasonings.  Top with a dollop of sour cream if desired.

Makes 4-6 servings
Prep time:  30 minutes


SERVE IT WITH: Polenta with Asiago Cheese
and Braised Greens.

12 Comments:

Ida Zelaya
O....M....G This looks so good. I gotta get me your Feeding the Young Athlete book, Cynthia. We love Feeding the Whole Family, and we can't get enough. :D Big fan of your Yum Buffet, Ida
March 24, 2010, 5:08 pm

Kim
Wow I can't wait to try this. Our family LOVES your Feeding The Whole Family cookbook. Ginger made our dog Harvey bark it was to funny.
March 24, 2010, 5:48 pm

Linda Carter
I just wondered if the type of beans is vital to the dish? I have just about every other legume you can imagine, except black-eyed peas. I'm willing to try the black-eyed peas, but would only be buying them for this dish. Linda
March 25, 2010, 3:13 pm

Cynthia Lair
Linda, Black beans or pintos would also work well.
March 29, 2010, 10:47 am

Sara
Steve, Where is your apron? The dish looks great...will have to try it.
April 2, 2010, 9:19 am

Sue
Do you soak black-eyes peas before cooking? I have read both yes and no. Also, to obtain 3 cups of peas do I need to start with 1.5 cups dry. Thanks for the recipe, it looks yum!
April 5, 2010, 6:29 am

Cynthia Lair
Sue, Click on cooked black-eyed peas above (in red) and it will take you to a recipe for cooking peas. I prefer to soak them to lessen cooking time. One cup of dry beans will usually yield 3 cups of cooked beans.
April 5, 2010, 7:02 am

Gary
@ Sara, Steve doesnt need an apron. REAL men dont need them. ;-)
December 28, 2011, 6:21 pm

Chelsea McIver
Made this for dinner tonight with cheesy grits and braised greens...wow! It was so good! Can't wait to eat it again as leftovers tomorrow for lunch.
December 29, 2011, 7:17 pm

Chris
I followed the link to cooking the peas, but was a little confused over how much liquid to use. The link says use juice of one orange plus water to make 1 cup. Is that right? Only one cup of liquid for one cup of soaked beans? Doesn't soaking 1 cup of beans increase the volume to 2-3 times their size, making about 2-3 cups of bean? If that's the case, would 1 cup of liquid be enough to cook the beans? Sorry for my confusion.
January 4, 2012, 3:47 pm

Cynthia Lair
Good catch Chris. I corrected the pdf link. OJ plus enough water to make 2 cups!
January 4, 2012, 4:36 pm

Stephanie Yost
That was killer. Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
June 14, 2012, 7:02 pm

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