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:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½pound dried black-eyed peas, sorted and rinsed
- 3cups water
- ½teaspoon dried oregano
- ½teaspoon dried thyme
- 1bay leaf
- ½cup long-grain brown rice
- 1½ tablespoons olive oil
- 1cup diced onion
- ¾cup diced celery
- ¾cup diced yellow bell pepper
- ¾cup diced red bell pepper
- 1medium jalapeno pepper, seeded and minced
- 1tablespoon minced garlic
- ½(14 ounce) can chopped tomatoes
- 2½ tablespoons chopped fresh parsley
- ½teaspoon salt
- ¼teaspoon freshly ground black pepper
- 1pinch cayenne pepper, or to taste
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.