Seaweed Hoppin' John Recipe

Kara Ibarguen

Servings

8

Calories

117

Cuisine

Southern US Fare

Category

Main Dish

Transform this classic southern dish into a healthier, mineral rich version of its best self! Smoked Dulse takes center stage in the better-than-bacon role and the bright diversity of veggies satisfy the eyes as well as the taste buds.

Seaweed Hoppin' John Recipe

Ingredients

  • 1 lb Dried Black Eyed Peas
  • 1 Strip Kelp
  • or Alaria (about 1 oz)
  • 2 Cloves Garlic, chopped
  • 2 Yellow Onions, chopped
  • 1 each Red, Yellow, & Green Bell Pepper, chopped
  • 5 Stalks Celery, chopped
  • 2 Large Carrots, chopped
  • 2 tsp Oregano
  • 3 tsp Cumin
  • 1 tsp Sea Salt with Sea Veg
  • 1 tsp Kelp with Cayenne
  • 1 tsp Cayenne, to taste
  • 1 1/2 C Smoked Dulse, snipped into pieces

Directions

  1. Place the peas and seaweed in a large pot and add enough water to cover, plus a couple inches on top

  2. Bring to a boil and cook 5 minutes, covered

  3. Remove from the heat and let sit at least an hour

  4. In a separate pot, sauté the vegetables on medium in a small amount of oil for about 6 minutes

  5. Add the seasoning and continue to sauté until tender, but not mushy

  6. When the peas have reached the desired texture, combine the two pots, add the Smoked Dulse, and heat through