Vegan Hoppin' John

Black-eyed peas join brown rice, tomatoes, and peppers for this vegan version of the classic Southern Hoppin' John dish.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 373 Calories

Ingredients

• 3 cups water
• 1 bay leaf
• 1 cup diced onion
• 1 tablespoon minced garlic
• 1 pinch cayenne pepper, or to taste
• 1 medium jalapeno pepper, seeded and minced
• 0.5 teaspoon salt
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried oregano
• 0.25 teaspoon freshly ground black pepper
• 1.5 tablespoons olive oil
• 0.75 cup diced celery
• 0.5 pound dried black-eyed peas, sorted and rinsed
• 0.5 cup long-grain brown rice
• 0.75 cup diced yellow bell pepper
• 0.75 cup diced red bell pepper
• 0.5 (14 ounce) can chopped tomatoes
• 2.5 tablespoons chopped fresh parsley

Recipe Instructions

Step 1

Bring water and beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.

Step 2

Place black-eyed peas, water, oregano, thyme, and bay leaf in a large pot; bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add rice, cover, and simmer until the black-eyed peas and rice are tender, 30 to 40 minutes.

Step 3

Meanwhile, heat olive oil in a nonstick skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Add celery, bell peppers, and jalapeno; saute for an additional 5 minutes. Add garlic and saute for 2 minutes more.

Step 4

When the black-eyed peas are tender, add the sauteed vegetable mixture, tomatoes, parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside to allow the flavors to blend, 5 to 10 minutes. Taste and adjust seasonings, if needed.