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Category: Main Course
Hoppin' John - TastyPlanner.com
Chef: Lisagold
The famous black-eyed peas and rice of the deep South that’s traditionally laden with smoked meat — made healthful and vegetarian.
Recipe Source: Vegetarian Times, 2002
Ingredients
2 cups quick-cooking brown rice
20 oz. can black-eyed peas
1 1/2 Tbsp. olive oil
2 large onions, chopped
1 medium clove garlic, minced
3 medium tomatoes, chopped
1/4 cup finely chopped fresh basil (or 1 Tbsp. dried)
1 tsp. chopped fresh thyme (or 1/4 tsp. dried)
Instructions
1. Cook rice according to package directions. Meanwhile, drain black-eyed peas, reserving liquid. Rince peas under cold running water and set aside. Cook veggie sausage according to package directions and set aside.
2. In a large pot or Dutch oven, heat oil over medium heat. Add onions, and cook, stirring often, until softened, about 12 minutes. Add garlic, and cook, stirring often, until onions are golden, about 5 minutes.
3. Stir in tomatoes, basil, thyme and 1/4 cup water, and bring to a boil. REduce heat and simmer until tomatoes have softened, about 5 minutes.
4. Stir in rice, black-eyed peas, and vegetarian sausage until well combined. Season with salt and pepper to taste. simmer until flavors have blended, 5 minutes. If necessary, add a littlereserved liquid from peas as needed to keep mixture somewhat moist. Serve hot.
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