This New Orleans’ inspired variation on Hoppin’ John includes the traditional black-eyed peas for luck, as well as rice and tomatoes. The cooking time might seem long, but most of it is unattended.
|Time||2 hours (plus overnight bean and rice soaking)|
Drain the peas, place in saucepan over high heat, and cover with water by about 2 inches. After it comes to a boil, skim off the foam, reduce heat to medium-low, partly cover, and simmer until just tender, about 50-60 minutes. Remove from heat, drain, and transfer to bowl.
Drain the rice, add to saucepan, and cook, stirring frequently, about 2 minutes, until dry and fragrant. Add 1 T olive oil and continue cooking another 2 minutes or so, until golden.
Add shallots, all the spices, and remaining 2 t olive oil and continue cooking, stirring frequently, about 3 minutes, until shallots are soft. Add to the peas in the bowl.
Again return the pot to the stove and combine remaining ingredients. Bring to a boil, then add peas and rice. stir well, bring to boil, cover, reduce heat to low, and cook until most of the liquid is gone, about 50 minutes.
Remove from heat and let sit another 10 minutes.
Serve hot, with a side of hot sauce.
|Notes||This recipe, originally called "Creole Hoppin’-Jean," is adapted from Bryant Terry’s Vegan Soul Kitchen – read my review.
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