The Meat Lover's Meatless Cookbook - Kim O'Donnel [54]
Add 2 cups of the tomato puree and increase the heat to medium, bringing to a lively simmer. Stir in the tomato paste mixture and chipotle chiles, lower the heat, and cook until well blended, about 10 minutes, stirring regularly to keep from sticking and burning.
Pour the sweet potato mixture into the beans and stir to combine. Simmer over medium-low heat until you are satisfied with the overall consistency and texture of the chili, about 30 minutes. If the mixture seems too thick, feel free to stir in more tomato puree or water.
Serve with your choice of garnishes by itself, over rice, or with tortillas or corn bread.
Makes at least 6 servings
Smokin’ Hoppin’ John ★ Skillet Corn Bread ★ KOD’s Quickie Collards
SMOKIN’ HOPPIN’ JOHN
Although delicious at any time of year, Hoppin’ John, a classic Southern combo of black-eyed peas and rice, is traditionally eaten on or around New Year’s Day. According to the story told by slaves brought to the Americas from Africa, black-eyed peas represent coins, clearing the way for fortune and prosperity in the new year. Diehards have long served up their Hoppin’ John with pork for salt and smoke, but I’ve discovered that the meat is far from necessary, particularly if you’ve got a chipotle chile and a little smoked paprika on hand. It’s so satisfying I reckon you’ll forget about the p-o-r-k.
A note on the peas: I really like the results with frozen peas, which make this dish completely doable on a weeknight. For those who prefer working with dried peas, see the Plan B course of action following the recipe. As you may have noticed, I’m not recommending canned black-eyed peas for this dish, as I find them too mushy from the get-go.
INGREDIENTS
2 tablespoons vegetable oil
1 medium-size onion, chopped
coarsely
2 cloves garlic, minced
1 cup uncooked medium- or
long-grain rice
½ teaspoon smoked paprika
1 (20-ounce) bag frozen
black-eyed peas
2 to 3 cups water or unsalted
vegetable stock
¼ cup beer you like to drink
(optional)
1 chipotle chile in adobo sauce,
minced
1 teaspoon salt or soy sauce
(Smoked salt is also nice here;
use sparingly.)
Optional fixins and garnishes:
Chopped scallions, halved
grape tomatoes, chopped fresh
parsley, shredded cheddar,
hot sauce
HERE’S WHAT YOU DO:
Over medium heat, heat the oil in a large saucepan or heavy-bottomed pot. Add the onions and garlic and cook until the onions are slightly softened, about 5 minutes.
Add the rice and stir to coat with the aromatics. Allow to toast for 1 minute. Add the smoked paprika and stir to coat.
Add the peas, followed by 2 cups of water, the beer (if using), and the chipotle chile. (If not using beer, add ¼ cup of water in its place.) Bring to a lively simmer, lower the heat to low, cover, and cook for 25 minutes without lifting the lid. At 25 minutes, check the rice for both doneness and moisture. The rice and peas should be moist, but not super soupy. If the mixture is too dry, add additional liquid, a few tablespoons at a time, up to 1 cup. Return the lid and allow to cook for an additional 5 to 7 minutes.
Add the salt or soy sauce, stir, and taste, adding more as you see fit.
Serve hot with any or all fixins (you can even set it up as a fixins bar so folks can dress their Hoppin’ John as they wish).
Makes about 6 servings
Plan B: Hoppin’ John with Dried Peas
The big difference with Plan B is soaking and cooking the peas before you do anything else.
YOU’LL NEED:
2 cups dried black-eyed peas,
soaked for at least 2 hours in
enough water to cover, and
drained
1 teaspoon salt
HERE’S WHAT YOU DO:
In a large stockpot, combine the soaked peas and about 4 cups of water. Bring to a lively simmer over medium-high