Serves 6

Total time: 45 minutes || Active time: 45 minutes

I am soooo looking forward to the new year. 2012 was one of those that had me screaming “DO OVER!” Still, I know I have a lot to be grateful for and of course December 31st is the perfect time to reflect on that: family, friends, my home, my cats (ok maybe it was hard not to put “cats” first.) But whether or not the year rocked or sucked, it’s always nice to have a clean slate. And a clean kitchen. So let’s start the year off right, with some black eyed peas!

If you only make beans from scratch once a year, definitely make it New Year’s and definitely make them black-eyed peas. Of course, it’s said that these little legumes bring prosperity when eaten on the New Year, a little Southern custom that’s thought to have Jewish roots as well. But let’s leave the origin arguments to the discussion page on Wikipedia, and get down to what matters…the recipe!

Traditional Hoppin’ John is made with ham hock, but in this vegan version we’ll be using “ham mock” or “sham hock,” or whatever vegan pun you prefer, it’s just a little liquid smoke and bay leaves. Since I’m not really content with a few beans over rice, let’s turn the bean around and prepare a full-on bowl. Lots and lots of steamed greens, red rice and smoky beans, smothered in a sauce that keeps up the Southern Jewish theme; a simple concoction of tahini and Frank’s Red Hot! This stuff is irresistible: spicy, nutty, savory, tangy, garlicky bliss. And to cool things down, a little tomato parsley salad is a welcome burst of freshness. This bowl will definitely start the year off right!

From my kitchen to yours, HAPPY NEW YEAR ALL! Here is to a fabulously prosperous 2013, glowing with peace, love and plenty of tahini.

Notes

~For time management purposes, start the rice and simmer the beans at the same time. While those are working away, throw together the sauce and salad. Steam the greens once everything is ready, since they take a matter of minutes and you don’t want to serve cold greens accidentally.~If you prefer not to make the beans from scratch (for shame), you can use two 15 oz cans of beans, rinsed and drained. Heat very gently on the stove top or in the microwave, and sprinkle with a little salt and a few drops of liquid smoke. ~Tahini can vary in liquid from brand to brand. Some are very fluid and others are stiff and chunky. I prefer to use the more liquidy brands. Don’t be surprised if you have to add up to 1/2 cup of extra liquid when making the sauce, depending on the kind of tahini you have. ~Collards are probably the most fitting green to serve here, but the ones at my local Whole Foods were looking kind of sad, so I went with beautiful lacinto kale. Collards take about 7 to 10 minutes to steam, and kale only about 5. Simply discard the rough stems, tear leaves into large pieces, place in your steamer, and flip every few minutes using tongs, while checking for doneness. I like a little snap left in my greens, and consider them done when they’re a bright Godzilla green. ~You can definitely make everything but the greens and tomatoes in advance, if you like! The beans taste even better if they have time to absorb the smoke and seasoning overnight and the sauce keeps well in the fridge in a tightly sealed container.

Ingredients

For the Hoppin’ John:

1 1/2 cup dried black eyed peas, soaked in water overnight

1 tablespoon liquid smoke

3 bay leaves

1 teaspoon saltFor the Red Hot Tahini:

1/2 cup tahini

1/3 cup Louisiana Hot Sauce (like Frank’s Red Hot)

1/4 cup water (plus more as needed)

2 tablespoons nutritional yeast

1 clove garlic 1 1/2 cup dried black eyed peas, soaked in water overnight1 tablespoon liquid smoke3 bay leaves1 teaspoon salt1/2 cup tahini1/3 cup Louisiana Hot Sauce (like Frank’s Red Hot)1/4 cup water (plus more as needed)2 tablespoons nutritional yeast1 clove garlic For the Tomato Parsley Salad:

2 cups diced tomatoes

1/3 cup finely chopped parsley

1 cup finely sliced green onion

2 tablespoons red wine vinegar

Several dashes fresh black pepper

Dash salt Also:

1 pound steamed greens (I used lacinto kale, see note)

6 cups cooked rice for serving (I used red rice)

Directions