Serves 6
Total time: 45 minutes || Active time: 45 minutes
I am soooo looking forward to the new year. 2012 was one of those that had me screaming “DO OVER!” Still, I know I have a lot to be grateful for and of course December 31st is the perfect time to reflect on that: family, friends, my home, my cats (ok maybe it was hard not to put “cats” first.) But whether or not the year rocked or sucked, it’s always nice to have a clean slate. And a clean kitchen. So let’s start the year off right, with some black eyed peas!
If you only make beans from scratch once a year, definitely make it New Year’s and definitely make them black-eyed peas. Of course, it’s said that these little legumes bring prosperity when eaten on the New Year, a little Southern custom that’s thought to have Jewish roots as well. But let’s leave the origin arguments to the discussion page on Wikipedia, and get down to what matters…the recipe!
Traditional Hoppin’ John is made with ham hock, but in this vegan version we’ll be using “ham mock” or “sham hock,” or whatever vegan pun you prefer, it’s just a little liquid smoke and bay leaves. Since I’m not really content with a few beans over rice, let’s turn the bean around and prepare a full-on bowl. Lots and lots of steamed greens, red rice and smoky beans, smothered in a sauce that keeps up the Southern Jewish theme; a simple concoction of tahini and Frank’s Red Hot! This stuff is irresistible: spicy, nutty, savory, tangy, garlicky bliss. And to cool things down, a little tomato parsley salad is a welcome burst of freshness. This bowl will definitely start the year off right!
From my kitchen to yours, HAPPY NEW YEAR ALL! Here is to a fabulously prosperous 2013, glowing with peace, love and plenty of tahini.
Notes
~Tahini can vary in liquid from brand to brand. Some are very fluid and others are stiff and chunky. I prefer to use the more liquidy brands. Don’t be surprised if you have to add up to 1/2 cup of extra liquid when making the sauce, depending on the kind of tahini you have.
~Collards are probably the most fitting green to serve here, but the ones at my local Whole Foods were looking kind of sad, so I went with beautiful lacinto kale. Collards take about 7 to 10 minutes to steam, and kale only about 5. Simply discard the rough stems, tear leaves into large pieces, place in your steamer, and flip every few minutes using tongs, while checking for doneness. I like a little snap left in my greens, and consider them done when they’re a bright Godzilla green.
~You can definitely make everything but the greens and tomatoes in advance, if you like! The beans taste even better if they have time to absorb the smoke and seasoning overnight and the sauce keeps well in the fridge in a tightly sealed container.
Ingredients
1 1/2 cup dried black eyed peas, soaked in water overnight
1 tablespoon liquid smoke
3 bay leaves
1 teaspoon saltFor the Red Hot Tahini:
1/2 cup tahini
1/3 cup Louisiana Hot Sauce (like Frank’s Red Hot)
1/4 cup water (plus more as needed)
2 tablespoons nutritional yeast
1 clove garlic
For the Tomato Parsley Salad:
2 cups diced tomatoes
1/3 cup finely chopped parsley
1 cup finely sliced green onion
2 tablespoons red wine vinegar
Several dashes fresh black pepper
Dash salt
Also:
1 pound steamed greens (I used lacinto kale, see note)
6 cups cooked rice for serving (I used red rice)
Directions
Make the Hoppin’ John:Drain the soaked beans, and place them in a 4 quart pot. Submerge in water, with water coming about 2 inches above the beans. Add bay leaves, salt and liquid smoke. Cover and bring to a boil. Once boiling, bring the heat down low, and let simmer for about 20 minutes. Check often so that they don’t overcook. When beans are still firm, turn the heat off and uncover. Let them hang out until everything else is ready. They will continue to cook in the hot water, so turning the heat off ensures that they don’t overcook.
Make the Red Hot Tahini:
Simply blend everything up in a little blender until smooth. A Magic Bullet works perfectly. Add water by the tablespoon to thin as needed. Taste for salt and spiciness.
Make the Tomato Parsley Salad:
Toss all ingredients together in a medium mixing bowl. Taste for pepper and vinegar.
Assemble:
Place greens and rice side by side in a large bowl. Top with black-eyed peas. Drizzle with sauce and top with the tomato salad. Serve immediately and prosper!
An amazingly simple concept enlivened by tahini. Genius. You make me think I can cook, but what I’m good at is following directions.
And one more thing, Isa, there is just something weird going I here. I’ve been cooking my way through your books and blog for the past 9 months, and then randomly watched forks over knives last night, started obsessing about how much oil I cook with, thought about how much investment there is in oil in my cupboard (it’s like Texas in there), went on amazon to look at their cookbook, and who, but who, is one of the contributors? Duh. Of course.
if I omit parsley, nooch and liquid smoke will it be okay? not fan of all three.
I was so unsure about the tahini-hot sauce mix before I made this. But oh my gosh, it is soooooo good! Love this dish.
We just made this, except I subbed garlic skates for the green onions (because everything could use more garlic). So yummy and it made a ton!
How do I substitute canned beans if I am in a hurry?
Do I just cook them up a bit with liquid smoke???
Yep!
Amazing! I sautéed my kale with garlic until it was crispy (cuz I like it that way!) But that sauce is a killer. I don’t have a lot of creativity as a cook. Anybody have a suggestion on how else to use it? As a “mayo” for fries?
I made this tonight and it was awesome! It’s the best dish I have ever made! I can’t wait to make it for the next potluck I go to.
Linda…
I heated tortilla chips in the over for a few minutes then took them out of the oven and pour the warm sauce over top then sprinkled green onions and chopped tomatoes on top. You can also spread it on a vegan grilled cheese or on top of a veggie burger.
This may be the best thing I have ever eaten, …period.
This was amazing!! The sauce will become an addiction. I didn’t have access to liquid smoke, so I cooked the beans with a scoop of smoked hot paprika and it did the trick! Thanks for the great recipe!
Just bought everything and ready to make for Jan 1 2014! Bring it!!
I bought Isa Does It for my hubby for Christmas and I have never seen a finer cookbook. We have Appetite for Reduction and I already knew I loved your writing style and recipes but this one is the BEST! It’s beautiful and I love all the photos (nice thick paper) and many categories. My two youngens especially love the sunflower Mac and the dessert section. Thanks again!
Made this last year and was happy to pull it up again. It’s what’s for dinner tonight!
This is absolutely wonderful and the sauce is amazing! Thank you!
Made this for the second time today – delish! The only change we made was to swap out white wine vinegar for red. The first time, we made it as written and thought the red wine vinegar was a little strong. White wine vinegar was perfect for our tastes. Thanks so much for a recipe we all enjoyed to bring in 2014!
Absolutely delicious. I think I could drink that tahini sauce. Omfg.
Ahaa, its good dialogue on the topic of this piece of writing at
this place at this webpage, I have read all that, so at this time me
also commenting here.
I love it when people come together and share opinions.
Great site, stick with it!
I didn’t make the whole meal, but I was looking for a way to mix-up ALL these early summer greens I’ve been finding myself with, and the Red Hot Tahini sauce was just the thing. YUM! And so easy, too. I’ll make the whole thing one day, but til then, I’ll be thinking of all kinds of other places to use this delicious sauce. You’re awesome.
This is the second year I will be making this for New Year’s Day. I loved this recipe! I wish I had friends to share it with this year, but we moved. Maybe the next time!
This is the best and most memorable Hoppin John I’ve ever tasted. It is my New Year standard
I made a great dip using your red hot tahini recipe….
http://glutenfreevegan.blogspot.ca/2015/01/red-hot-tahini-mexican-dip.html
I just wanted to say that we are newer vegans, only have been for about 5 months. We found this recipe before New Years and have made it 4 times since then. It is absolutely delicious. I double the sauce because it’s so good. I practically bathe in it.
Thank you so much!
Just had this for our New Year’s dinner, and it was fantastic. The onions sautéed in sesame oil really took the beans over the top. That is a technique I will employ again. Also I just mixed some spinach right into my beans and served it over rice and/or sweet potato chips. That sauce is the bomb. Muy yummy. Thanks for a great beginning to 2017.
how was d result? honestly!!!
What brand tahini do you use?
Thanks!
mb
A classic recipe, coming back to this to start 2023. Thank you, Isa!