Hoppin’ John With Orange Bell Peppers

Loads of ham hocks, cured pork belly or even smoked turkey wings are usually key ingredients in this Southern dish. In this version smoked paprika and cayenne pepper bring on the flavor. Serve as a main-dish stew or a smaller portion as a side along with some brown rice.

Prep/Cook Time: 50 Minutes, Servings: 6

Ingredients

• 2 tablespoons canola oil
• 2 medium orange bell peppers, chopped (½-inch)
• 4 large cloves garlic, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 small bunch collard greens (about 8 ounces), trimmed and chopped
• 4 cups cooked black-eyed peas (homemade, frozen or canned, rinsed)
• 1 14-ounce can diced tomatoes
• 1 cup water

Directions

1. Heat oil in a large saucepan or pot over medium heat. Add bell peppers and garlic and cook, stirring occasionally, until starting to brown and smell fragrant, 6 to 8 minutes.
2. Stir in cumin, paprika, cayenne and salt; cook, stirring, for 15 seconds. Stir in collard greens by the handful; cook, stirring, until they are wilted a bit, about 2 minutes.
3. Add black-eyed peas, tomatoes and their juice and water. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally, until the greens are tender, about 15 minutes.

Nutritional Information

Per Serving: 213 Calories, Total Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 31 g, Fiber: 11 g, Total Sugars: 7 g, Added Sugars: 0 g, Protein: 11 g, Sodium: 476 mg, Potassium: 602 mg, Phosphorus: 213 mg, Iron: 4 mg, Folate: 293 mcg, Calcium: 113 mg, Vitamin A: 2927 IU, Vitamin C: 68 mg, Vitamin D: 0 IU

© Dotdash Meredith. All rights reserved. Used with permission.