Harvest Hoppin' John

  • Yield: 8 servings

I like to make this classic New Year’s Day dish in the late summer or early fall when vegetables are at their peak. Traditionally made with black-eyed peas, I mix it up by using any type of field pea that's available— pink-eye, purple hull, lady peas or even speckled butter beans.


2tablespoons olive oil
1small red onion, diced (about 1 cup)
1/2-- red bell pepper, cored, seeded and chopped (about 3/4 cup)
1-- jalapeño, seeded and diced (1 tablespoon, rounded)
1 1/2cups long-grain rice
1teaspoon sea salt
2teaspoons fresh thyme leaves
2cups reduced-sodium chicken or vegetable broth
2cups fresh field peas (substitute frozen black-eyed peas or lima beans)
2cups chopped collard, mustard or turnip greens (packed)
8-- fresh basil leaves, cut into thin strips
-- Freshly ground black pepper
2-- heirloom tomatoes, cored and chopped
2-- green onions, finely chopped


  1. Place olive oil a saucepan over medium heat until hot. Add onion, red pepper, jalapeno pepper and cook, stirring, until vegetables are tender, 3 to 4 minutes. Add rice and 1 teaspoon salt and thyme and cook, stirring until rice is coated all over. Add broth and stir only once to mix.  Reduce heat to low; cover and simmer about 10 minutes.
  2. Add peas and greens and continue to cook, covered, 10 minutes, until liquid is absorbed, peas are tender and rice is fluffy. Remove from heat stir in basil and black pepper. Serve warm topped with the tomatoes and green onions.

Recipe by Sara Foster, author of Sara Foster's Southern Kitchen.

Nutritional Info *per serving

  • Calories 212
  • Fat 4g
  • Cholesterol 0mg
  • Sodium 443mg
  • Carbohydrate 39g
  • Fiber 4g
  • Sugars 3g
  • Protein 5g