I don’t have a picture of this take on hoppin’ john as it was gone too quickly. I’d say the recipe makes somewhere between two and four servings depending on the appetites of the people you’re feeding, but either way it will be gone quickly. Hoppin’ john is a combination of rice, black eyed peas and ham hock, but I’ve dubbed mine Skipping Jack as it’s similar in idea but different in ingredients enough to qualify for its own name.

This rice and beans dish is flavored with soy chorizo, though you could use real chorizo if you like. I just tend to lean more vegetarian and recently discovered this alternative and I’m quite happy with it–it’s spicy, crumbly and very highly flavored, lending itself well to uses as a flavoring agent or garnish rather than a centerpiece. I used Trader Joe’s brand, but I’ve seen others floating around in other grocery stores so use whatever type you like. It’s also superb cooked into scrambled eggs and tucked into breakfast sandwiches.

This dish is pretty good eaten just as it is, but if you want to dress it up and make it even better I very much recommend topping it with chopped avocado or salsa and shredded almond cheese (or other low-fat cheese). I plated mine on top of a handful of chopped butter lettuce blend because I like the wilted lettuce mixed with the hot rice but that’s entirely up to you.

Skipping Jack

serves 2-4, scales up easily

Ingredients:
1 cup brown rice, uncooked
1 15oz can black eyed peas
1 bouillon cube or 1/2 teaspoon bacon salt
2-4 oz soy chorizo
hot sauce (optional)

Directions:
Cook the rice according to package directions. While the rice is cooking, rinse and drain the black eyed peas and place them in a small saucepan with enough water to cover by half an inch and the bouillon cube or bacon salt. Heat to a simmer over low to medium low heat and stir every couple of minutes to keep the peas from burning, but allow them to start to break up a little and get soupy, about 20-30 minutes. Add more water if they start to get too dry and thick. When the rice is done, toss it in a bowl with the peas and their sauce. Remove the casing from the soy chorizo and brown in a non-stick pan for a couple of minutes over medium heat, then pour into the peas and rice and fold to mix everything together evenly. Taste for seasoning and add some hot sauce if you want it spicier and serve.