Hoppin’ John with Avocado-Cucumber Dressing

Name: Hoppin’ John with Avocado-Cucumber Dressing
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Cup Water; 1 Medium onion or shallot, chopped; 1 Bell pepper, seeded and diced; 2 ribs celery or 1 fennel bulb, diced; 6 Mushrooms, diced; 1 Clove Garlic, minced (or 1/2 teaspoon dried); 1 Tsp Dried thyme; 1 Tsp Dried basil; 1 Tsp Cumin; 2-15 Ounce Cans Black-eyed peas, rinsed; 2 Scallions, chopped; 1/2 Cup Parsley, chopped; 1 Small Bunch Greens (collards, chard, kale), julienned; 2/3 Cup Water; 2 Tsp Lemon juice or apple cider vinegar; 1 Avocado, diced; 1/2 Tsp Garlic powder; 1/2 Cucumber (with seeds), diced; 1/2 Cup Raw spinach (or other greens), chopped (optional); 1 Scallion, chopped

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.

Serves: 4

Prep Time: 25 min

Cook Time: 10 min

Ingredients

Hoppin' John:

1/2 Cup Water

1 Medium onion or shallot, chopped

1 Bell pepper, seeded and diced

2 ribs celery or 1 fennel bulb, diced

6 Mushrooms, diced

1 Clove Garlic, minced (or 1/2 teaspoon dried)

1 Tsp Dried thyme

1 Tsp Dried basil

1 Tsp Cumin

2-15 Ounce Cans Black-eyed peas, rinsed

2 Scallions, chopped

1/2 Cup Parsley, chopped

1 Small Bunch Greens (collards, chard, kale), julienned

Avocado-Cucumber Dressing:

2/3 Cup Water

2 Tsp Lemon juice or apple cider vinegar

1 Avocado, diced

1/2 Tsp Garlic powder

1/2 Cucumber (with seeds), diced

1/2 Cup Raw spinach (or other greens), chopped (optional)

1 Scallion, chopped

Directions

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.

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