Hoppin' John

 
6 cups water
1 lb. dried black-eyed peas, sorted, and rinsed
1 t. dried oregano
1 t. dried thyme
1 bay leaf
1 cup long-grain brown rice, rinsed
2 cups onion, diced
3 T. olive oil
1 1/2 cups celery, diced
1 1/2 cups yellow or orange pepper, destemmed, deseeded, and diced
1 1/2 cups red pepper, destemmed, deseeded, and diced
2 jalapeno peppers, destemmed, deseeded, and diced
2 T. garlic, minced
1/3 cup freshly chopped parsley
1 t. salt
1/2 t. freshly ground black pepper
1/8 t. cayenne pepper
Garnishes: sliced green onions, diced tomatoes, shredded soy cheese, and hot pepper sauce
 

In a large pot, place the water, black-eyed peas, oregano, thyme, and bay leaf, and bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add the rice, cover, and simmer an additional 30-40 minutes or until the black-eyed peas and rice are tender. Meanwhile, in a non-stick skillet, saute the onion in olive oil for 5-7 minutes or until lightly browned. Add the celery, yellow peppers, red peppers, and jalapenos, and saute an additional 5 minutes. Add the garlic and saute an additional 2 minutes. When the black-eyed peas are tender, add the sauteed vegetable mixture, chopped parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside for 5-10 minutes to allow the flavors to blend. Taste and adjust seasonings, if needed. Place garnishes in separate small bowls. Garnish individual servings with choice of sliced green onions, diced tomatoes, shredded cheese, and a few dashes of hot pepper sauce, as desired.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett