The traditional recipe for Hoppin’ John contains ham, fatback and/or bacon. In our leaner version, we have used bacon-flavored soy bits. We have also upped the veggies to make this a healthful, savory, and economical one-dish meal.
- 1 c dry black-eyed peas
- 1 tsp salt
- 2 Tbsp olive oil
- 1/2 c celery, chopped
- 1/2 c onion, chopped
- 1/2 c red bell pepper, chopped
- 1/2 c carrot, peeled and chopped
- 1/4 c Anaheim pepper, finely chopped (optional)
- 1/2 tsp Creole seasoning (or use season salt)
- 1/2 c fresh tomatoes, chopped
- 1/4 c parsley, minced
- 1 Tbsp red wine vinegar
- 2 garlic cloves, minced
- 1/4 tsp black pepper
- 1 bay leaf
- 1 Tbsp bacon-flavored soy bits (“Bacos”)
- 1 Tbsp vegetarian chicken style broth and seasoning mix
- 2 c water
- 1/2 c brown rice
- Sort the black-eyed peas thoroughly for tiny pebbles or other debris; soak overnight.
- Drain, rinse, and place in a large saucepan with cold water to cover over by 1/2 inch. Stir in the teaspoon of salt.
- Cook over medium heat until simmering, stir, and reduce heat to low.
- Cover and simmer 40 minutes or until just tender.
- Drain and pour into a 2-quart covered baking dish.
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, warm the olive oil.
- Add the celery, onion, bell pepper, carrot, Anaheim pepper, and Creole seasoning; saute about 3 minutes or until beginning to soften.
- Add the tomato, parsley, vinegar, and garlic and saute another minute. Stir this mixture into the black-eyed peas.
- Add pepper, bay leaf, bacon-flavored soy bits, broth mix, water and brown rice. Blend well.
- Cover and bake for 90 minutes, stirring at least once, or until the rice is cooked and the flavors are blended.