Vegan Hoppin' John
Description
Black-eyed peas join brown rice, tomatoes, onion, celery, bell peppers, and jalapeño in this vegan version of a typical Southern hoppin' John recipe.
Ingredients
•
1/2 pound dried black-eyed peas, sorted and rinsed
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3 cups water
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1 bay leaf
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/2 cup long-grain brown rice
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1 1/2 tablespoons olive oil
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1 cup diced onion
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3/4 cup diced celery
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3/4 cup diced yellow bell pepper
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3/4 cup diced red bell pepper
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1 medium jalapeno pepper, seeded and minced
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1 tablespoon minced garlic
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1/2 (14 ounce) can chopped tomatoes
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2 1/2 tablespoons chopped fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 pinch cayenne pepper, or to taste
Directions
1
Bring black-eyed peas and enough water to cover by 2 to 4 inches to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse.
2
Bring black-eyed peas, 3 cups water, bay leaf, oregano, and thyme to a boil in a large pot. Cover, reduce heat to low, and simmer for 40 minutes. Add rice, cover, and simmer until black-eyed peas and rice are tender, 30 to 40 minutes more.
3
Meanwhile, heat olive oil in a nonstick skillet over medium-high heat. Add onion; sauté until lightly browned, 5 to 7 minutes. Add celery, bell peppers, and jalapeño; sauté 5 minutes. Add garlic; sauté 2 minutes more.
4
When black-eyed peas tender, add sautéed vegetable mixture, tomatoes, parsley, salt, black pepper, and cayenne pepper to pot; stir until well combined. Cover; set aside to allow flavors to blend, 5 to 10 minutes. Taste and adjust seasonings, if needed.