Hoppin Juan Vegetarian Recipes

VEGETARIAN HOPPIN' JOHN

Steps:

• Bring broth and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes. Stir rice, black-eyed peas, and Cajun seasoning into onion, cover the pot with a lid, and cook until flavors blend, about 10 minutes.

SIMPLE VEGETARIAN HOPPIN' JOHN

Steps:

• Rinse and sort black-eyed.
• Combine with water, and boil gently 2 minutes.
• Remove from heat, take off heat, and cover for one hour.
• Return to heat, bring to a boil, then cook over low heat 30 minutes.
• Add peppers, salt, and onion, and continue to simmer gently until done, about 1 1/2 hours until done.
• While beans are continuing to cook, start the rice.
• Bring the 2 1/2 cups of water and butter to a boil.
• Slowly stir the rice into the boiling water.
• Cover and simmer gently 20 minutes.
• Remove cover, add wild rice, stir gently, and cover again, simmering for another 30 minutes.
• Uncover for the last 5 minutes of cooking.
• Serve rice covered with the hot black-eyed peas and generous amounts of their sauce.

VEGETARIAN HOPPIN' JOHN

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat; add in onion and celery; cover, and cook about 5 minutes, until softened.
• Add in garlic and thyme, stirring to bring out their flavors.
• Transfer mixture to a slow-cooker; add in black-eye peas, tomatoes, chiles, and stock; season to taste with salt and pepper; cover and cook on LOW for 4-6 hours.
• About 15 minutes before serving, heat the remaining 1 tablespoon oil in a skillet over medium heat; cook sausage until browned all over; add sausage to slow cooker along with rice; stir to combine.
• Taste and adjust seasonings.

HOPPIN' JUAN

Steps:

• Melt butter in a large pan over medium heat; cook and stir onion, red bell pepper, jalapeno peppers, and garlic in hot butter until onion is translucent, about 5 minutes. Stir cooked rice, black-eyed peas, diced tomatoes with habanero peppers, bacon, salt, and black pepper into vegetables. Cook for 10 minutes to blend flavors, stirring frequently.

HOPPIN' JOHN (VEGETARIAN)

Steps:

• Melt butter with oil in large, heavy saucepan over medium heat. Add onion, bay leaves, thyme, chili powder and allspice. Cook, stirring often, until onion is lightly browned, about 7 minutes.
• Prepare rice by your preferred method.
• Add black-eyed peas to the onion mix; cover with water. Increase heat to medium-high; heat to a boil. Lower heat to a simmer; cover. Cook until peas are just tender, 20-25 minutes, checking pan and adding more water if needed. Uncover; cook over medium heat until water is mostly absorbed, about 5 minutes. Season with salt and pepper, to taste.
• Remove bay leaves. Serve over rice.
• Note: I used vegetable broth instead of water. My broth had no salt, if you use a commercial broth, cut down on or eliminate the salt.

HOPPIN' JUAN (VEGETARIAN)

Steps:

• 1. Cook the rice and set aside.
• 2. While the rice is cooking, prep the ingredients for the rice and bean bowls.
• 3. Season the cooked and drained black-eyed peas with the garlic, salt, chipotle powder and cumin powder. Stir.
• 4. To serve: Arrange greens in a serving bowl, add a scoop of the cooked rice, followed by black-eyed peas and the garnishes.
• 5. ¡Buena suerte!