Here’s a vegetarian version of our classic Hoppin’ Johns with Pork. Both recipes bring back good memories, and usher in new ones at our New Year’s dinners. For a refresher on cooking brown rice, see How to Cook Brown Rice.
Easy!
Inexpensive!
Serves:6people
Serving Size:1 cup (includes peas and rice)
Hoppin' Johns Vegetarian
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This is a traditional Texan or Southern dish, which is often served for New Year's. We've made a few minor updates to an old family recipe, and created a vegetarian version of this classic. We use broth for more flavor, and add a little peanut butter to give it a rich, smoky taste. (Leave the peanut butter out if anyone has peanut allergies.) We prefer fresh or frozen black-eyed peas, but canned peas will do in a pinch. (See Variations for instructions.)
Tools:measuring cups and spoons, large (4-quart) saucepan (or large skillet), knife and cutting board
| Prep Time | |
| 5 minutes |
| Cook Time |
| 45-60 minutes |
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Ingredients
- 2 cups cooked brown rice (use leftover or cook ahead of time)
- 4 to 6 green onions
- 2 tablespoons butter or high-heat cooking oil
- 2 stalks celery (about 1 cup chopped)
- 1 medium red bell pepper (optional)
- 1 (16-ounce) bag frozen black-eyed peas or 3 cups fresh
- 1 cup broth or water
- 2 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/8 teaspoon hot pepper sauce (Tabasco recommended)
- 1/8 teaspoon ground black pepper
- 1 tablespoon peanut butter (optional)
Garnish: (optional)
Servings: people
Units:
Instructions
- Use leftover brown rice, or cook 1 cup of brown rice according to package directions or our post, How to Cook Brown Rice. (You’ll end up with about 3 to 4 cups cooked rice, the remainder of which you can refrigerate or freeze for later.)
- Thinly slice green onions. Heat 1 tablespoon butter or oil over medium-low heat in the saucepan (or in a skillet if you’re using the saucepan to cook rice), then add onion. Cook and stir while you continue.
- Chop celery and optional bell pepper, and add to onions. Cook and stir another 3 to 5 minutes, or until vegetables have softened somewhat.
- Add peas and broth (or water). Simmer (covered) over low heat about 15 minutes, or until peas are soft. Uncover and simmer another 15 minutes to cook off some of the liquid.
- Stir in 2 tablespoons butter, Worcestershire sauce, salt, hot sauce, and pepper. Continue simmering (uncovered) another 15 to 30 minutes, or until most of the liquid has cooked off and peas are very tender.
- Add peanut butter if desired, then adjust seasonings to taste.
- Serve with brown rice on the side, or stirred into the peas. Thinly slice green top portion of a green onion, and sprinkle over the peas if desired.
Recipe Notes
SERVING SUGGESTIONS:
- Serve with collard greens or cabbage (to represent green dollars in your pocket.
- Omit rice, and serve the black-eyed peas with cornbread or sautéed polenta.
VARIATIONS:
- Use 2 (15-ounce) cans black-eyed peas, and eliminate the broth. Drain and rinse in a colander. Add after vegetables are soft. Add about 2 tablespoons broth or water. Cook about 5 minutes with other ingredients, but not much longer, as they are very soft already. Although this is much quicker, we prefer the flavor of frozen black-eyed peas (or fresh if you can find them).
- See recipe for Hoppin’ Johns with Pork.
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