Vegetarian Hoppin John (Print View)

Hearty black-eyed peas with vegetables and smoked paprika over fluffy rice

# Components:

→ Vegetables & Aromatics

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced

→ Legumes

06 - 2 cans (15 oz each) black-eyed peas, drained and rinsed

→ Seasonings

07 - 2 teaspoons smoked paprika
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1 teaspoon ground cumin
11 - ½ teaspoon cayenne pepper, optional
12 - 1 teaspoon freshly ground black pepper
13 - 1½ teaspoons sea salt
14 - 2 bay leaves

→ Liquids

15 - 2 cups low-sodium vegetable broth
16 - 1 tablespoon tamari or gluten-free soy sauce

→ To Serve

17 - 4 cups cooked long-grain white or brown rice
18 - ¼ cup fresh parsley or cilantro, chopped
19 - 2 green onions, thinly sliced
20 - Lemon wedges, optional

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, bell pepper, and celery. Sauté for 5 to 6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add smoked paprika, thyme, oregano, cumin, cayenne pepper, black pepper, and salt. Stir well to coat the vegetables in the spices.
04 - Pour in the drained black-eyed peas, vegetable broth, tamari, and bay leaves. Stir to combine thoroughly.
05 - Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20 to 25 minutes, stirring occasionally, until the mixture thickens and flavors meld together.
06 - Remove and discard bay leaves. Taste and adjust seasoning as needed.
07 - Spoon the mixture over warm cooked rice. Garnish with fresh parsley or cilantro, sliced green onions, and lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like comfort without requiring hours of prep or a long ingredient list you can't pronounce.
  • The smoked paprika does the heavy lifting so you don't need any fancy substitutes to feel like you're cooking something special.
  • It's naturally vegan and gluten-free, so it works for nearly everyone at the table without you having to cook two versions.
02 -
  • Don't skip rinsing your canned peas no matter how much of a hurry you're in, because the starch will make your broth thick and gluey instead of rich.
  • Medium heat is your friend here because a rolling boil will break down the peas into mush and you'll lose that tender but intact texture.
03 -
  • Toast your dried spices in a dry pan for thirty seconds before adding them to the pot if you want an extra layer of depth and warmth.
  • Use a wooden spoon to stir so you're not scraping the bottom with anything harsh, and you won't break down the tender peas.
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