Hoppin' John Stew with
White Cheddar Cheese Grits
Although Hoppin’ John is a traditional New Year’s dish, you will enjoy this stew throughout the year. Serve over Cheesy Grits (recipe included) or cooked white or brown rice.
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 (8-ounce) package Worthington Meatless Ham Deli Slices, partially thawed
- 2 (15-ounce) cans black-eyed peas, rinsed and drained
- 1 (28-ounce) can stewed tomatoes, undrained
- 1 (4-ounce) can diced green chiles
- 2 cups fresh or frozen sweet corn kernels
- 2 packets Sazon Ham/Jamon seasoning (see Note)
- 1/4 cup chopped fresh cilantro
- 2 cups water
- 2 teaspoons McKay’s chicken-style instant broth and seasoning or Better Than Bouillon No Chicken Base
- 2 tablespoons butter or non-dairy buttery spread, such as Earth Balance
- 1/2 cup quick-cooking grits
- 1 cup Cheddar cheese or non-dairy cheese alternative
- Pour oil into a large stockpot; add the onion, then sauté over medium heat for several minutes, until the onion is tender, stirring occasionally.
- Meanwhile, remove the Deli Slices from the packaging. Using a sharp knife cut through each stack at 1/2-inch intervals; turn the stacks one quarter turn, then cut through the stacks again, forming 1/2-inch squares. Break the stacks apart and add the squares to the onions, then continue sauteing for another 2 or 3 minutes.
- Stir in the black-eyed peas, stewed tomatoes (breaking up any large pieces of tomatoes), green chiles, corn and ham seasoning; bring to a boil over medium-high heat, stirring frequently, then reduce the heat to medium-low, cover, and cook gently for about 15 minutes, stirring occasionally.
- Meanwhile, prepare the Cheesy Grits.
- Combine the water and butter or margarine in a medium saucepan, then over medium-high heat, whisk in the vegetarian chicken-style seasoning or base until dissolved.
- Gradually whisk in the grits; bring to a boil, then reduce the heat to medium-low and cook gently for 5 minutes or until the grits have thickened, stirring occasionally.
- Stir in the cheese until melted.
- Just before serving, stir the fresh cilantro into the stew.
- Serve hot stew over prepared grits or hot cooked rice.
Yield: 4 to 6 servings
Recipe loosely adapted from Southern Living magazine, January, 2010 by LuAnn
Bermeo, author of Amazing Meals I and II, a two-volume collection of
family-approved, plant-based recipes.
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