Years ago, a dear friend of mine gave me a gift of black eyed peas, collard greens, and cornbread. It was New Year’s Eve and he explained to me, a Chicago girl living in San Francisco, that this is what you eat in the south on New Years Day for good luck and fortune in the new year. It was such a sweet and simple gesture, and ever since I’ve made some version of his delicious gift as a symbol of the potential for the year ahead.

This year, in my ongoing effort to eat less meat, I decided to make a meatless version of the southern classic, Hoppin’ John. My version is by no means authentic in any way (I didn’t even use black eyed peas!), but I can promise you that it tastes delicious. I’ve used Rancho Gordo Yellow Eye Beans, with a lovely golden hue and a delightfully creamy texture, along with smoked paprika and a little soy sauce to give the dish that smoky umami flavor that you get from the traditional ingredients of bacon or ham hock. I cooked my beans in chicken stock, but you can absolutely use veggie stock to make this recipe Vegan/Vegetarian friendly.

And to make life easy, especially for those nursing a New Year’s Day hangover, I’ve cooked this in the Instant Pot, so you don’t even have to remember to soak your beans the night before.

I hope you accept and enjoy my humble offering of good luck and prosperity in the new year. Here’s to a new decade!

Southern-ish Hoppin’ John

Ingredients:

3 Tbsp olive oil

2 C green pepper, diced

1/2 C celery, diced

1 C onion, diced

1/3 C green onion, sliced + more for garnish

1 Tbsp garlic, minced

1 tsp kosher salt

2 tsp smoked paprika

pepper

1 lb yellow eye beans or black eyed peas

4 1/2 C chicken stock (use vegetable stock for a vegan/vegetarian option)

2 Tbsp light soy sauce

7 sprigs thyme

cooked rice

Heat 3 Tbsp olive oil in the Instant Pot on sauté mode. Add green pepper, celery, onion, green onion, garlic, salt, smoked paprika, and a few grinds of pepper to the pot and cook for 1-2 minutes until the vegetables begin to soften. Add the beans, stirring to combine, then add the stock, soy sauce, and thyme.

Turn the sauté mode off, secure the lid and make sure valve is set to sealing. Using the manual or pressure cook function, set timer to 20 minutes. When the time is up on the Instant Pot, quick release the pressure valve. If the beans are not tender and creamy after 20 minutes, re-secure the lid, set the valve to sealing, and pressure cook for an additional 20 minutes.

Serve over rice and top with sliced green onions.