Smoky Vegan Hoppin' John with Collard Greens
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Ingredients
- 800 g tinned black-eyed beans
- 1 onion, diced
- 2 garlic cloves
- 2 celery stalks, sliced
- 400 ml vegetable stock
- 300 g long-grain white rice
- 300 g collard greens
- 1.5 tsp smoked paprika
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 552 kcal
- Protein
- 22.2 g
- Carbohydrate
- 93 g
- of which sugars
- 5.4 g
- Fat
- 5.9 g
- of which saturates
- 1 g
- Fibre
- 16.3 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion, garlic cloves and celery stalks for 6-7 minutes until softened.
- 2
Stir in the smoked paprika, then add the long-grain white rice, tinned black-eyed beans and vegetable stock.
- 3
Bring to a simmer, cover and cook for 15-18 minutes until the rice is tender, stirring once or twice.
- 4
Meanwhile, strip the collard greens from their stalks, shred and steam for 5-6 minutes until tender.
- 5
Fork the rice through to separate the grains and serve with the collard greens alongside.
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