Vegan Hoppin' John

I combined a few recipes that I found on Google for this vegan black-eyed pea dish. The result was wonderful! Garnishes: sliced green onions, shredded soy cheese, and hot pepper sauce.

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

Ingredients

• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 cups water
• 1 ½ tablespoons olive oil
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 cup diced onion
• ½ teaspoon dried oregano
• 1 tablespoon minced garlic
• 2 ½ tablespoons chopped fresh parsley
• 1 pinch cayenne pepper, or to taste
• ¾ cup diced celery
• 1 medium jalapeno pepper, seeded and minced
• ½ pound dried black-eyed peas, sorted and rinsed
• ½ cup long-grain brown rice
• ¾ cup diced yellow bell pepper
• ¾ cup diced red bell pepper
• ½ (14 ounce) can chopped tomatoes

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.