Vegan Hoppin' John

Black-eyed peas join brown rice, tomatoes, onion, celery, bell peppers, and jalapeño in this vegan version of the classic Southern hoppin' John recipe.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 45 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 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.

Step 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.

Step 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.

Step 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.