We needed a simple lunch today after using up our leftovers yesterday. While Hoppin’ John really is best with bell peppers and a dash of cayenne, we have to omit those ingredients for Buster. Here is my vegan and allergy friendly version.
If you don’t have cooked black-eyed peas, don’t forget to soak them overnight so you can cook them while you cook the rice.
Vegan Hoppin’ John
1-2 Tbsp safflower oil
1/2 onion, diced
3 carrots, diced
3 celery stalks, thinly sliced
2-3 cloves garlic
3 cups cooked black-eyed peas with cooking liquid
1 tsp dried thyme
1/2 tsp dried marjoram or oregano
salt to taste
3 cups dry brown basmati rice, cooked according to package instructions
Start rice cooking and prepare the vegetables.
In a soup pot over medium heat, saute the vegetables in the oil with a pinch of salt for about 10 minutes. (Or add the vegetables and herbs to the simmering black-eyed peas while halfway done cooking if you want to skip the oil all together.)
Add the black-eyed peas to the pan with the cooking water. Sprinkle with the thyme, marjoram, and salt. Simmer on medium-low for about 15 minutes.
Once the rice has cooked, mix it with the black-eyed peas mixture until well distributed. Enjoy!