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Vegan Hoppin' John
Vegan Hoppin' John
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
165 minutes
Vegan twist on Southern Hoppin' John: Black-eyed peas, brown rice, tomatoes, and peppers unite for a flavorful meal.
Ingredients:
  • 0.5 pound dried black-eyed peas, sorted and rinsed
  • 3 cups water
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 1 bay leaf
  • 0.5 cup long-grain brown rice
  • 1.5 tablespoons olive oil
  • 1 cup diced onion
  • 0.75 cup diced celery
  • 0.75 cup diced yellow bell pepper
  • 0.75 cup diced red bell pepper
  • 1 medium jalapeno pepper, seeded and minced
  • 1 tablespoon minced garlic
  • 0.5 (14 ounce) can chopped tomatoes
  • 2.5 tablespoons chopped fresh parsley
  • 0.25 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper, or to taste
Instructions:
  • In a large pot, bring water and black-eyed peas to a boil. Remove from heat, cover, and let stand for 1 hour. Drain and rinse before using.
  • In a large pot, simmer black-eyed peas with water, oregano, thyme, and bay leaf until tender, about 40 minutes. Add rice, continue simmering until rice and peas are tender, about 30-40 minutes.
  • Heat olive oil in a nonstick skillet over medium-high heat. Cook onion until golden, about 5 to 7 minutes. Stir in celery, bell peppers, and jalapeno; cook for another 5 minutes. Add garlic and cook for an additional 2 minutes.
  • Once the black-eyed peas are tender, mix in the sauteed vegetables, tomatoes, parsley, salt, pepper, and cayenne pepper. Stir thoroughly to combine. Cover and let it sit for 5 to 10 minutes to blend the flavors. Taste and adjust seasonings as necessary.

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