Vegan Hoppin’ John

This recipe was brought to my attention by Rachel McKinney.  It’s from www.vegweb.com.

I am a meat eater, but I love adding vegan/vegetarian meals to my diet, and THIS vegan dish will start making a regular appearance in my stomach.  I love Cajun food and this dish really satisfies!  Greens and beans takes me back to when I use to cocktail waitress at Buddy Guy’s Legends.  The soul food was phenomenal and this recipe is so on par, I could see it being featured as an entree there!

I did not make this with Okra (since it wasn’t in season and I wanted fresh) so I’m looking forward to making it with Okra next time.  I toned down the heat a little bit and only put 2 teaspoons of pepper sauce in.  In fact, I don’t have name brand “pepper sauce” on hand, so I used Mexican hot sauce that was camping out in my fridge.  Tasted wonderful and spicy, without burning our tongues off!   We served this over rice, but I can see this working well with Quinoa too.  Rachel told me she doesn’t serve it with anything at all, since it works well alone as a stew.

This dish makes a big portion, so this would be perfect for a big party or big family meal.  If you have to have meat, I’m sure cubed smoked ham would be mouth watering in this!  Hmmmmm, now that I mention it, I may have to try that!!!!

Thanks for suggesting I try this amazingly healthy and tasty Hoppin’ John Rachel, my husband and I thoroughly enjoyed it!!!

Ingredients
Serves 8

3 tablespoons olive oil

2 cloves garlic, sliced

1 pound favorite greens, chopped (kale works well)

1 large yellow onion, chopped

2 cups vegetable stock, divided

3 tablespoons red wine vinegar

2 tablespoon lemon juice

4 cups (2 15-ounce cans) cooked beans (black-eye, pinto, black, whatever)

2 cups (1 15-ounce can) cooked okra

1 (15-ounce) can seasoned diced tomatoes (e.g., Ro-Tel, or dice your own tomatoes and chilies)

1/4 cup chopped chilies (optional)

3 teaspoons pepper sauce (Texas Pete or similar)

2 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon cumin

Directions

You only need one large pot to cook this.

1. In a large pot, heat olive oil. Add and saute garlic until soft, but not browned.

2. Add the greens and onions; toss together.

3. Add 1 cup vegetable stock, vinegar, and lemon juice; cover and boil 5 minutes.

4. Add the remaining ingredients (1 cup vegetable stock, beans, okra, tomatoes, chiles, pepper sauce, black pepper, salt, and cumin); return to boil.

5. Reduce heat, cover, and simmer until you’re ready to eat. The longer it simmers the better it tastes, but it’s pretty much ready to eat immediately.

6. Serve with rice, Quinoa, or eat alone as a stew!