HOPPIN' JOHN & LIMPIN' SUSAN SWEET PLANTAIN STIR FRY
Hoppin’ John & Limpin’ Susan Sweet Plantain Stir Fry
Hoppin’ John & Limpin’ Susan Sweet Plantain Stir Fry
Yield: 5 - 6 servings
PREP IT!
For Hoppin’ John:
3 cans Black-eyed peas, prepared and drained
OR to make your own:
½ pound Black eyed peas, dry
3 cups Vegetable broth
2 teaspoons Peanut oil or Red palm oil
½ medium Yellow onion, diced small
½ teaspoon Vegetable bouillon paste
¼ teaspoon Cayenne pepper
1 large Bay leaf
2 teaspoons Taste Tutor Seasoning 101
For Limpin’ Susan:
2 cup Rice, long grain like Carolina Gold or Parboiled
2 ¾ cups Water
¼ cup Canola oil, Red palm oil, or Coconut oil
10 ounces Okra, frozen or fresh, sliced (about 2 cups)
1 cup Yellow onion, diced small
1 cup Green bell pepper, diced
1 stalk Celery, sliced
5 cloves Garlic, fresh, minced
1 large Jalapeno or Habanero pepper
2 cups Bell pepper, multiple colors, diced small
2 tablespoons Taste Tutor Seasoning 101
1 tablespoon Taste Tutor Gullah Seasoning
2 cups Kale, fresh, shredded
2 medium Roma tomatoes, diced small
For Fried Sweet Plantains:
To cover pan, Canola oil or Red palm oil
4 large Plantains, ripe! (yellow with black spots to completely black)
2 stalks Green onions, sliced
MAKE IT!
For Hoppin’ John:
Drain liquid from can of black-eyed peas or to make your own, add dry black-eyed peas, vegetable broth, oil, diced onion, bouillon paste, cayenne pepper, bay leaf, and Taste Tutor Seasoning 101 to a slow cooker and cook for 6 hours on high until beans are soft. Remove cooked beans from liquid and set aside.
For Limpin’ Susan:
In a pot or rice cooker, on medium low heat, cook 2 cups of rice in 2¾ cups of water for 20-30 minutes until rice is tender. Set aside.
In a large skillet, heat oil over medium high heat. Sauté okra until it begins to char. Remove from heat.
Add onions, green bell pepper, celery, garlic, and jalapeno pepper until onions are translucent. Sprinkle in Taste Tutor Seasoning 101 and Taste Tutor Gullah Seasoning.
Add in cooked rice and sauté until rice is toasted. Add in cooked black-eyed peas and continue to sauté until rice granules are separate and peas have slightly dried. Remove pan from heat and stir in kale and diced tomatoes.
For Fried Sweet Plantains:
In a small skillet, add oil until about ¼ inch deep. Heat oil over medium heat to 375F.
Peel ripe plantains and dice.
Shallow fry plantains until golden brown. Remove from oil and drain on a paper towel.
Top stir fry with fried sweet plantains and garnish with sliced green onions. Enjoy!