Description
A vegetarian version of the classic Hoppin’ John dish, made with black-eyed peas and rice.
Ingredients
Scale
- 1 cup black-eyed peas, dried
- 1 cup long-grain rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 bay leaf
- 2 green onions, chopped
Instructions
- Soak black-eyed peas overnight in water.
- Drain and rinse peas.
- In a pot, heat olive oil over medium heat.
- Add onion, garlic, and bell pepper. Sauté until soft.
- Add black-eyed peas, rice, vegetable broth, thyme, black pepper, salt, and bay leaf. Stir well.
- Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes.
- Remove bay leaf and fluff rice with a fork.
- Garnish with green onions before serving.
Notes
- This dish is traditionally eaten on New Year’s Day for good luck.
- You can add spices for extra flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian hoppin john recipe, black-eyed peas, rice, southern cuisine