Hoppin’ John with Avocado-Cucumber Dressing
By Cathy Fisher
Hoppin' John is a southern U.S. dish adopted from West African culture. Black-eyed peas are the trademark ingredient of this dish, which is traditionally eaten on January 1st to bring good luck in the New Year; but I like to eat it throughout the year. This version uses fennel and mushrooms, topped off with a little avocado dressing.
Prep Time: 25 min
Cook Time: 10 min
1 Hoppin’ John: Using water as needed, saute the onion, bell pepper, celery or fennel, and mushrooms on medium-high for a few minutes until soft. Add the garlic, thyme, basil and cumin, and saute another minute.
2 Mix in the black-eyed peas, scallions, parsley and greens, and cook about 5 minutes until the greens are softened. Serve as is, topped with Avocado-Cucumber dressing (below), and/or over brown rice.
3 Avocado-Cucumber Dressing: Combine all ingredients in a blender until smooth. Add water as needed to thin to desired consistency.