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Every year, I google vegetarian hoppin' john recipes and every year I'm disappoint. Either it doesn't look like what I want, so I don't make it, or I try it and the flavor profile is too similar to the collards, or it's bland. This year's is the best I remember trying. Flavorful and paired nicely with the four pepper collards without duplicating the same flavor profile. I might not stick with it exactly, but it's a good base to start from.
Ingredients
- ~1/3 lb dried black eyed peas
- 1 onion
- 1 stalk celery
- ~1/2 a large poblano leftover from collards
- 1 orange bell pepper
- a few sprigs thyme
- 2 bay leaves
- salt
- olive oil
- ~2/3 can of fire roasted tomatoes
- rice (I used brown jasmine because it's what I had on hand)
1. Soak beans beforehand. (I know, I know! I basically never do, but I did this time.)
2. Start rice cooker with rice.
3. Dice and saute the onion and celery in a tablespoon or so of olive oil in a dutch oven or similar pot.
4. While sauteing, dice the peppers. When the onion and celery have softened, add the peppers and saute a bit more.
5. When all the vegetables are soft, add the thyme, bay leaves, and salt. Stir a couple of times then add the black eyed peas (drained) and enough water to cover them comfortably.
6. Bring to a boil and then simmer until the peas are all but done.
7. Stir in the tomatoes and simmer a few minutes more.
8. Take off the heat. Stir peas mixture, including some of the broth, into the rice. May have some peas left over. That's fine. It makes a good soup, too.
