Hoppin' John

This rice-and-bean dish is a New Year’s tradition in the South. Ring in months of good health with its proteins and whole grains.

Serves 6
Prep time: 20 minutes n Total time: 1 hour

Ingredients: 

• 6 ounces nitrate-free turkey bacon, chopped
• 1 celery stalk, diced
• 1 small onion, diced
• 1 small green pepper, diced
• 2 garlic cloves, minced
• ½ pound dried black-eyed peas (about 2 cups)
• 1 bay leaf
• 2 teaspoons dried thyme
• 1 heaping teaspoon Cajun seasoning
• 3/8 teaspoon sea salt
• 3/8 teaspoon freshly ground black pepper
• 6 cups cooked brown rice
• Sliced green onions (scallions)
• Cooked collard greens or kale, beet, or turnip greens

Instructions:

1. Place the bacon in a medium pot over medium heat. Cook, stirring often, until the bacon is browned, about 4 minutes. Add the celery, onion, and green pepper. Sauté until the vegetables begin to brown, 4 to 5 minutes. Stir in the garlic and cook for another 1 to 2 minutes.

2. Add the black-eyed peas, bay leaf, thyme, Cajun seasoning, and 4 cups water to cover. Bring the mixture to a simmer, cover, and cook until the peas are tender but not mushy, about 40 minutes.

3. When the peas are tender, remove and discard the bay leaf. Stir in the salt and pepper. Serve with the brown rice, sliced green onions, and cooked greens.

For a Phase 1 lunch, serve with a side of fruit.

Source: Haylie Pomroy