This is a vegan version of Hoppin’ John, the black-eyed pea dip/salad/soup said to bring good luck when eaten on New Year’s Day. (A mess of greens and cornbread complete the traditional charm).
Like split peas and lentils, black-eyes do not have to be soaked before cooking. If served immediately, this is more of a soup. Leftovers can be savored, at room temperature, as a bean salad or a dip for pita crisps or tortilla chips, as the pot thickens upon sitting. To reconstitute leftovers — and you will have some — into a stew, add a touch of water and reheat. To return to a soup, add a bit more water.
Hoppin’ Ben can be made with a 4-quart or larger pressure cooker or just a big pot on the stove. Tip: Preheat the water to boiling in a kettle to save time. Tip: Stock can be used instead of water, OR 1-4 teaspoons low-salt broth powder can be added to water. A low-fat version is given in Notes below.
- 3 Tablespoons vegetable oil, divided use
- 1 large onion, peeled and chopped
- 2-3 ribs celery, diced to pea size
- 1 small to medium carrot, diced to pea size (half-cup)
- 1 bell pepper, seeded and diced to pea size
- 1 teaspoon whole cumin seeds
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground black pepper
- 1 teaspoon salt, to start with
- 1-3 cloves garlic, peeled and minced
- 1 lb. (2.5 cups) dried black-eyed peas, inspected and rinsed
- 2-3 teaspoons dried oregano
- 10 cups water
- 1 10 oz. can tomatoes and peppers (such as Rotel), undrained
- 1-2 teaspoons balsamic vinegar (optional)
Pressure cooker: With 2 Tablespoons oil, saute all vegetables except garlic over medium heat 5 minutes. Scoot vegetables to sides, add remaining 1 Tablespoon oil to bare middle then drop in all at once garlic and spices into oil and sizzle 15 seconds. Stir everything together 1 minute. Add peas, oregano, water and tomatoes. Lock on the lid and bring to pressure. Lower heat and cook 8 minutes. Reduce pressure with your cooker’s quick method, remove cover and return cooker to stove. Check peas for tenderness and simmer a few more minutes if needed. Take off burner, taste and add vinegar and a little more salt if desired. If too soupy, serve with slotted spoon; the great broth can be used elsewhere.
Dutch oven: Saute vegetables and spices as above. Add peas, oregano, water and tomatoes. Bring to boil over high, reduce heat to low and simmer, covered, 45-60 minutes, adding a little more hot water as needed, until a couple of sample peas are tender. Take off burner, taste and add vinegar and a little more salt if desired.
Eight generous servings. Garnishes: chopped parsley or cilantro, minced scallions or chives, corn chips, also sour cream or plain yogurt (dairy or vegan versions).
Notes: The pressure cooker is my preference. I always make the stew on New Year’s morning while watching the parades on TV, even though it can be more practical to cook the day before. A medium to large rice cooker can be used, follow Dutch oven instructions. Slow cookers are not recommended for cooking any dry beans. Also, for a spicier stew, consider adding 1/4 teaspoon, scant, cayenne flakes or chipotle powder, but only after tasting to check the heat.
Low-fat option: Cook peas in the water. For pressure cookers, add 1 Tablespoon vegetable oil to the pot. After removing lid and ensuring peas are tender, raise heat and add all other ingredients except vinegar. When boiling reduce to simmer gently 10-15 minutes. You may need to add a little water or simmer longer to evaporate, for desired soup or stew consistency.