Hoppin' John III

Recipe Ingredients

6 cups	1422ml	Water
1 lb	454g / 16oz	Dried black-eyed peas - sorted, rinsed
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Dried thyme
1		Bay leaf
1 cup	160g / 5.6oz	Long-grain brown rice - rinsed
2 cups	125g / 4.4oz	Diced onion
3 tablespoons	45ml	Olive oil
1 1/2 cups	165g / 5.8oz	Diced celery
1 1/2 cups	219g / 7.7oz	Diced seeded yellow or orange pepper
1 1/2 cups	219g / 7.7oz	Diced seeded red pepper
2		Jalapeno peppers - seeded, diced
2 tablespoons	30ml	Minced garlic
1/3 cup	48g / 1.7oz	Freshly-chopped parsley
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Cayenne pepper
		Garnishes
		Sliced green onions
		Diced tomatoes
		Shredded soy cheese
		Hot pepper sauce

Recipe Instructions

In a large pot, place the water, black-eyed peas, oregano, thyme, and bay leaf, and bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add the rice, cover, and simmer an additional 30 to 40 minutes or until the black-eyed peas and rice are tender.

Meanwhile, in a non-stick skillet, saute the onion in olive oil for 5 to 7 minutes or until lightly browned. Add the celery, yellow peppers, red peppers, and jalapeños, and saute an additional 5 minutes. Add the garlic and saute an additional 2 minutes.

When the black-eyed peas are tender, add the sauteed vegetable mixture, chopped parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside for 5 to 10 minutes to allow the flavors to blend. Taste and adjust seasonings, if needed.

Place garnishes in separate small bowls. Garnish individual servings with choice of sliced green onions, diced tomatoes, shredded cheese, and a few dashes of hot pepper sauce, as desired.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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