Hoppin’ John (Black-Eyed Peas and Rice)

Raw Black Eyed Peas in bowl

Here’s a vegan rendition of a classic southern dish known as Hoppin’ John, featuring black-eyed peas and rice, often served on New Year’s Day for good luck.. Sometimes, a few coins are mixed in, and finding one in your helping brings good luck. Cooking up a big batch of Hoppin’ John seems like an appealing choice for New Year’s Day, though personally, I can pass on incorporating the metallic flavor of coins. Serve with coleslaw, garlicky greens, and cornbread. Adapted fromVegan Holiday Kitchen.

Serves: 6

  • 1 cup raw brown rice, rinsed
  • 3 tablespoons extra-virgin olive oil
  • 2 links Tofurky or Field Roast vegan sausages, cut into 1/2-inch slices
  • 1 large onion, finely chopped
  • 3 to 4 cloves garlic, minced
  • One 14- to 16-ounce can diced tomatoes, with liquid
  • 2 teaspoons dried basil, or 1/4 cup sliced fresh basil leaves
  • 1 teaspoon dried thyme
  • One 15-to 16-can black-eyed peas, drained and rinsed
  • Dried hot red pepper flakes or smoked paprika, to taste
  • Salt and freshly ground pepper to taste
  • 1/2 cup minced fresh parsley, plus more for topping

Combine the rice with 2 1/2 cups water in a saucepan and bring to a boil. Lower the heat and simmer gently until the water is absorbed, about 30 minutes.

Meanwhile, heat 1 tablespoon of the oil in an extra-wide skillet. Add the sausage and sauté over medium heat, stirring frequently, until golden brown on most sides, about 5 to 7 minutes total. Remove to a plate and set aside.

Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the tomatoes, dried basil (if using fresh basil, save for later), thyme, and black-eyed peas. Cook for 5 minutes over low heat, then stir in the sausage and cook for 5 minutes longer.

Once the rice is done, stir it in, then season with the red pepper flakes, salt, and lots of pepper. Stir together well and simmer over low heat for 10 to 15 minutes. Add a small amount of water to keep the mixture moist. Stir in the parsley and fresh basil if using, then pass around additional parsley for topping individual servings.

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2 comments on “Hoppin’ John (Black-Eyed Peas and Rice)

  1. Nava Post author

    Nice! Thanks so much for sharing this. The “killed salad” sounds great, though in my case I’d need to sauté the onions—I can’t tolerate them raw. The tofu bacon bits sound easy and delicious.

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