Hoppin’ John Stew

By the Gracious Vegan

Hoppin’ John Stew originated in the South. It was likely made first by enslaved African cooks and then adopted by others. The oldest recipes from the mid-1800s feature black-eyed peas, rice and pork. In this plant-based version, I use smoked paprika and mushrooms to get a similar smokiness and earthiness. The Instant Pot makes this recipe a snap. Just put everything into the pressure cooker, including unsoaked black-eyed peas, set it for 25 minutes, and walk away. I provide stovetop instructions as well.

Many people in the U.S. South celebrate New Year’s Day by eating black-eyed peas and greens (such as collards or kale). These foods are supposed to bring good luck in the months ahead. The peas symbolize coins and the greens symbolize paper money. This stew would be a great way to get your black-eyed peas on January 1 or any other day of the year.

Makes 6 servings (about 185 calories per serving)

Add the following ingredients to the Instant Pot. 

• 5 cups vegetable broth (use 4.25 cups if you want a very thick stew to serve immediately after cooking; otherwise the 5 cups will yield a thick stew once it cools and is reheated)

• 1.5 cups dried black-eyed peas (not soaked)

• 4-5 white button mushrooms (about 3 ounces), sliced, diced or chopped

• 3 cloves garlic, minced

• 2 whole carrots, peeled and chopped

• 2 celery stalks,  chopped

• 1 onion,  chopped

• 1 teaspoon smoked paprika

• 1/2 teaspoon turmeric

• 1/2 teaspoon chili powder

• 1/8 teaspoon cayenne (or to taste)

Cook on high pressure (“Manual”) for 25 minutes, with 10-minute quick release. 

After opening the Instant Pot, add the salt and stir to combine. Use a stick blender or potato masher to create a creamier soup, if desired. Adjust seasonings and serve.

• 1 teaspoon salt, or to taste

Serve over a grain or as a thick chowder on its own. Excellent with greens alongside. 

• 6 cups brown rice, quinoa, Garlicky Cheesy Polenta, or other cooked grain for serving

• Cooked greens (kale, spinach, collard greens, or chard) 

• Chopped scallions for garnish

Stovetop directions:

Soak black eyed peas for 7- 8 hours, then drain and rinse.  

Put the soaked black-eyed peas and the first groups of ingredients into a Dutch oven or other soup pot. Cover and bring to a boil. Turn down the heat and simmer, covered, for 25-30 minutes until the beans are just tender; don't overcook them or they will get mushy. Add salt and use the immersion blender or masher.

Timing: About an hour total, with the Instant Pot

Gluten-free