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Skinny Hoppin’ John - Makes 4 servings.

1 cup dried black-eyed peas
1 can (about 14-oz.) seedless, diced tomatoes, drained
2 scallions, white and green parts, finely chopped
1 rib celery, finely diced
½ cup finely chopped white onion
1 Serrano chile
1/2 tsp. salt, plus additional for seasoning as desired
Freshly ground black pepper, to taste
1 tsp. fresh lime juice, or to taste
2 cups wild pecan rice or brown rice, cooked and hot

Rinse the peas and place them in a deep saucepan with 2 1/2 cups cold water. Bring to a boil, then reduce heat to a simmer. Cook until the peas are almost soft, 45 to 60 minutes.

Stir in tomatoes, scallions, celery, onion, chile and 1/2 tsp. salt. Simmer 25 minutes over medium heat, stirring occasionally. Mix in lime juice and season to taste with pepper. Serve over rice. (Hoppin’ John may also be served without rice, as a side dish.)

Per serving: 287 calories, 2 g. total fat (less than 1 g. saturated fat), 57 g. carbohydrate, 14 g. protein, 8 g. dietary fiber, 532 mg. sodium.