VEGAN HOPPIN' JOHN
I combined a few recipes that I found on Google for this vegan black-eyed pea dish. The result was wonderful! Garnishes: sliced green onions, shredded soy cheese, and hot pepper sauce.
Provided by RachelRayfan13
Time 2h55m
Yield 4
Number Of Ingredients 18
Steps:
- Bring water and beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
- Place black-eyed peas, water, oregano, thyme, and bay leaf in a large pot; bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add rice, cover, and simmer until the black-eyed peas and rice are tender, 30 to 40 minutes.
- Meanwhile, heat olive oil in a nonstick skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Add celery, bell peppers, and jalapeno; saute for an additional 5 minutes. Add garlic and saute for 2 minutes more.
- When the black-eyed peas are tender, add the sauteed vegetable mixture, tomatoes, parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside to allow the flavors to blend, 5 to 10 minutes. Taste and adjust seasonings, if needed.
Nutrition Facts : Calories 372.9 calories, Carbohydrate 62.7 g, Fat 6.8 g, Fiber 9.5 g, Protein 17 g, SaturatedFat 1.1 g, Sodium 408.4 mg, Sugar 9.5 g
INSTANT POT VEGAN HOPPIN' JOHN
Black-eyed peas, rice, and veggies form this hearty, smoky meal-in-one. Make some for New Year's luck - or just because it's darn delicious!
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 21
Steps:
- Add the black-eyed peas, onion, garlic, bay leaves, smoked paprika, kombu, and 8 cups water to the Instant Pot. Cook on manual/high pressure for 15 minutes. Release and drain the peas, reserving 1 cup of the cooking liquid and discarding the onion, garlic, kombu, and bay leaves. Set aside the peas and reserved cooking liquid.
- Clean and dry the Instant Pot. Add olive oil. When hot, add the onion, celery, and bell pepper. Saute until soft, about 8 minutes.
- Add the rice, cooked black-eyed peas, 1 cup reserved cooking liquid, vegetable broth, jalapeno pepper, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
- Cook on manual/high pressure for 15 minutes. Quick release. Remove lid and remove thyme stems. Taste and add more salt and pepper to taste. Scoop into bowls and top portions with scallions and parsley.
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