Vegan Hoppin' John

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

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.

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

Categories

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