Meatless Hopping John Recipes

Steps:

• Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes. Stir rice, black-eyed peas, and Cajun seasoning into onion, cover the pot with a lid, and cook until flavors blend, about 10 minutes.

Steps:

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers and onion in oil for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer. , Stir in the rice, peas and tomatoes; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Add the seasonings; cook 2-3 minutes longer.

Steps:

• Melt butter with oil in large, heavy saucepan over medium heat. Add onion, bay leaves, thyme, chili powder and allspice. Cook, stirring often, until onion is lightly browned, about 7 minutes.
• Prepare rice by your preferred method.
• Add black-eyed peas to the onion mix; cover with water. Increase heat to medium-high; heat to a boil. Lower heat to a simmer; cover. Cook until peas are just tender, 20-25 minutes, checking pan and adding more water if needed. Uncover; cook over medium heat until water is mostly absorbed, about 5 minutes. Season with salt and pepper, to taste.
• Remove bay leaves. Serve over rice.
• Note: I used vegetable broth instead of water. My broth had no salt, if you use a commercial broth, cut down on or eliminate the salt.

Steps:

• Cook the rice according to package directions.
• Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers, onion and garlic in oil for 6 to 8 minutes or until crisp tender.
• Stir in the rice, peas and tomatoes; bring to a boil.
• Reduce heat to low, cover and simmer for 5 minutes or until heated through, stirring occasionally.
• Add the seasonings; cook 2 to 3 minutes longer.
• Sprinkle hot sauce to taste.

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; add in onion and celery; cover, and cook about 5 minutes, until softened.
• Add in garlic and thyme, stirring to bring out their flavors.
• Transfer mixture to a slow-cooker; add in black-eye peas, tomatoes, chiles, and stock; season to taste with salt and pepper; cover and cook on LOW for 4-6 hours.
• About 15 minutes before serving, heat the remaining 1 tablespoon oil in a skillet over medium heat; cook sausage until browned all over; add sausage to slow cooker along with rice; stir to combine.
• Taste and adjust seasonings.

Steps:

• Cook rice according to directions.
• Substitute the chicken broth for the water content.
• In a large saucepan, fry bacon, then add the onions and celery cooking them until they are clear.
• Stir in the rice, black-eyed peas, barbecue sauce, Tabasco, meat or seafood, or combination and of course your seasoning-- salt and pepper.
• I have also found If you like it just a little kicked up-- I like to increase the Tabasco.
• Serve this dish immediately.
• If you make it ahead, bake in a covered baking dish at 325* for 45 minute.
• if ingredients are at room temperature; and 55-60 if they are refrigerated.
• **Depending on preparation is how long it will take**.