Vegetable Hoppin John Recipes

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' JOHN - A NEW YEAR TRADITION - DEE DEE'S

Steps:

• 1. Soak peas. I used the 2-hour method for soaking peas; rinse and sort peas. Combine 8 to 10 cups of cold water, carrot, baking soda, and peas in a large pot.
• 2. Bring to a vigorous boil; boil for 2 minutes and remove from heat. Let peas soak for 2 hours. NOTE: The carrot and baking soda is a little trick that was passed on from my grandmother and mother. They both believed that this will reduce gas. Not sure this is true but I have been cooking dried peas and beans this way for years without a problem.
• 3. Once peas have soaked, add meaty ham bone, 1/2 of the chopped onions, garlic, and bay leaf. Bring to a boil; reduce heat to a med-low and simmer 20 to 30 minutes until peas are tender but not mushy. NOTE: If necessary, add additional water to cover peas.
• 4. Remove the ham bone, cut off meat. Dice and set aside.
• 5. Drain the peas and set aside.
• 6. Add 2 1/2 cups of water to the pot and bring to a boil; add rice and bring to boil; reduce heat, cover and simmer for 10 to 12 minutes.
• 7. Add remaining onion, peas, Rotel tomatoes (with juice), bell pepper, celery, jalapeno pepper, and seasonings to rice. Bring to a simmer and cook an additional 5 to 8 minutes until rice is tender.
• 8. Stir in sliced green onions and ham. Serve with hot cornbread.

VEGAN HOPPIN' JOHN

Steps:

• Bring water and beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
• Place black-eyed peas, water, oregano, thyme, and bay leaf in a large pot; bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add rice, cover, and simmer until the black-eyed peas and rice are tender, 30 to 40 minutes.
• Meanwhile, heat olive oil in a nonstick skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Add celery, bell peppers, and jalapeno; saute for an additional 5 minutes. Add garlic and saute for 2 minutes more.
• When the black-eyed peas are tender, add the sauteed vegetable mixture, tomatoes, parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside to allow the flavors to blend, 5 to 10 minutes. Taste and adjust seasonings, if needed.

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.