LuAnn's Family Favorites Recipes

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.

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Yield: 4 to 6 servings



  • 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

Cheesy Grits

  • 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



  1. Pour oil into a large stockpot; add the onion, then sauté over medium heat for several minutes, until the onion is tender, stirring occasionally.
  2. 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.
  3. 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.
  4. Meanwhile, prepare the Cheesy Grits.

Cheesy Grits

  1. 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.
  2. 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.
  3. Stir in the cheese until melted.
  4. Just before serving, stir the fresh cilantro into the stew.
  5. Serve hot stew over prepared grits or hot cooked rice.


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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