Vegan Cajun Hoppin' John

This vegan hoppin' John recipe combines black-eyed peas and brown rice together in a tomato paste-based sauce that goes nicely with cornbread.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 289 Calories

Ingredients

• 1 onion, diced
• 1 green bell pepper, diced
• 3 cups cooked brown rice
• 1 (16 ounce) can red kidney beans, drained
• 1 pinch garlic powder, or to taste
• 1 tablespoon canola oil, or as needed
• 1 pinch dried savory, or to taste
• 10 ounces tomato paste
• 1 (10 ounce) package frozen black-eyed peas
• 15 drops hot sauce (such as Tabasco®)
• 1 pinch smoked salt, or to taste
• 1 pinch dill weed, or to taste
• 1 pinch mustard powder, or to taste

Recipe Instructions

Step 1

Combine onion and green bell pepper in a skillet; add enough canola oil to coat onion and bell pepper. Cover skillet and cook onion and bell pepper over medium heat until tender, about 15 minutes.

Step 2

Mix rice, kidney beans, tomato paste, black-eyed peas, hot sauce, smoked salt, dill weed, mustard powder, garlic powder, and savory into onion and bell pepper; cook and stir until heated through, about 10 minutes more.