Kristen's Recipes


Title:   Vegetarian Hoppin John
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Vegetarian Goddess
1 lb. dried black-eyed peas
1 bay leaf
1 t oregano
1/2 t thyme
1 t dried cilantro or basil
Cayenne pepper
Sea salt
Black pepper- freshly ground
2 T extra-virgin olive oil
2 red onions- chopped
1 yellow pepper- cored, seeded and chopped
2 celery stalks- chopped
4 to 5 garlic cloves- minced
1 can (28 oz.) tomatoes
2 1/2 c cooked brown rice
Red onion- chopped
Directions:   1. Rinse and clean the black-eyed peas, then soak them in fresh cold water overnight. Drain and rinse the beans, pouring them into a heavy soup pot and covering them with more fresh cold water. Bring to a boil and add in the bay leaf, oregano, thyme, cilantro, cayenne, sea salt and black pepper. Lower the heat, cover, and simmer for 2 to 3 hours, checking every so often, adding more water if necessary.

2. In a medium skillet, heat the olive oil and saute the onion for 3 minutes. Add in the chopped yellow pepper, celery and garlic and saute until tender.

3. When the black-eyed peas are done, add the sauteed vegetables, tomatoes and cooked brown rice. Stir together well and heat through for another 5 to 10 minutes. taste and make seasoning adjustments. Serve in large pottery soup plates, garnish with chopped red onion and pass the Cajun hot sauce! Serve with cornbread.
Makes:   4 to 6 servings