Vegetarian Hoppin’ John
A delightful vegetarian take on the traditional Southern dish, combining black-eyed peas and rice with a medley of spices and fresh vegetables for a healthy, satisfying meal.
Ingrédients
Main Ingredients
- 1 cup black-eyed peas Rinsed and soaked for at least four hours or overnight.
- 1 cup long-grain rice
- 1 onion, diced
- 1 bell pepper, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth Ensure it's gluten-free if needed.
- 1 teaspoon thyme
- 1 teaspoon cumin
- 2 tablespoons olive oil
Instructions
Preparation
- Begin by rinsing the black-eyed peas and soaking them in water for at least four hours or overnight.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the diced onion, bell pepper, carrot, and garlic. Sauté until soft and fragrant, about five minutes.
- Stir in the soaked black-eyed peas and cook for an additional two minutes.
- Stir in the long-grain rice along with the vegetable broth. Add thyme, cumin, salt, and pepper, and bring to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes.
- Remove from heat and let it sit covered for another five minutes before fluffing with a fork.
- Serve warm and garnish with chopped green onions.
Notes
For extra flavor, sauté garlic with olive oil before adding the vegetables. Customize with seasonal ingredients or spices as desired.