Description
A vegan version of the traditional Southern dish Hoppin’ John made with black-eyed peas and rice.
Ingredients
Scale
- 1 cup black-eyed peas, dried
- 1 cup brown rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Soak black-eyed peas overnight.
- Drain and rinse the peas.
- In a large pot, heat oil over medium heat and sauté onion, garlic, and bell pepper until softened.
- Add diced tomatoes, vegetable broth, thyme, paprika, salt, and pepper.
- Stir in black-eyed peas and rice.
- Bring to a boil, then reduce heat and simmer for about 30-40 minutes until rice and peas are tender.
- Serve warm.
Notes
- Adjust seasoning to your taste.
- For added flavor, include a bay leaf during cooking.
- Serve with hot sauce for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan hoppin john recipe, black-eyed peas, southern food