10 February 2011

Vegetarian Hoppin John
Time 130 minutes
Serves 6

(NOTE: Overnight soaking time is NOT included in the prep time.)

1 pound dry black-eyed peas
1 bay leaf
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon basil
Cayenne pepper
Sea salt
Black pepper, freshly ground
2 tablespoons extra-virgin olive oil
2 red onions, chopped, and some extra for garnish
1 yellow pepper, cored, seeded and chopped
2 celery stalks, chopped
4 or 5 garlic cloves, minced
1 can (28 ounces) tomatoes
2 1/2 cups COOKED brown rice

How to make it
Rinse and clean the peas, then soak in fresh cold water overnight. In the morning, drain and rinse the beans. Put them into a heavy soup pot and cover with more fresh cold water.

Bring this to a boil and add the seasonings. Lower the heat, cover, and simmer for 2 to 3 hours, checking often, to add more water if needed.

In a medium skillet, heat the oil and saute the 2 chopped red onions for 3 minutes. Add the yellow pepper, celery and garlic, and saute until tender.

When the peas are done, add the sauteed vegetables, tomatoes and cooked rice. Stir together well and heat through for another 5 to 10 minutes.

Adjust the seasonings.

Serve garnished with more chopped red onion, and hot sauce if you like. This is great with cornbread.