Hoppin' John (Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a vegetarian version of a traditional New Year's dish, said to bring luck when eaten before noon. Recipe from The Vegetarian Table: America by Deborah Madison, as adapted by the Chicago Tribune. A tasty and flavorful dish. Ingredients:
2 tablespoons peanut oil |
1 tablespoon butter |
1 large yellow onion, finely diced |
2 bay leaves |
1/2 teaspoon dried thyme |
1/2 teaspoon dried chipotle powder or 1/2 teaspoon regular chili powder |
1/8 teaspoon ground allspice |
4 cups frozen black-eyed peas or 4 cups rehydrated black-eyed peas |
1 teaspoon salt |
fresh ground pepper, to taste |
1 cup long-grain white rice |
Directions:
1. 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.
2. Prepare rice by your preferred method.
3. 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.
4. Remove bay leaves. Serve over rice.
5. 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.
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