Description
A vegetarian version of the traditional Hoppin’ John, featuring black-eyed peas and rice.
Ingredients
Scale
- 1 cup dried black-eyed peas
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 teaspoon thyme
- 1 bay leaf
- 4 cups vegetable broth
- 1 cup long-grain rice
- Salt to taste
- Pepper to taste
Instructions
- Soak black-eyed peas overnight.
- 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, thyme, bay leaf, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add rice, salt, and pepper; stir to combine.
- Cover and cook for 20 minutes or until rice is tender.
- Remove bay leaf before serving.
Notes
- Adjust seasoning to taste.
- For extra flavor, add hot sauce or smoked paprika.
- Serve with cornbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegetarian hoppin john recipe