Hoppin’ John Stew
I haven’t had much experience making recipes with black-eyed peas. I never ate them till about a year ago. I decided a nice stew would be the perfect way to introduce these to my diet. A new bean thing to love. This definitely didn’t disappoint me. You can find the original recipe for Hoppin’ John Stew on the Vegetarian Times website
. Theirs has a lot less broth. But we really like broth in this house so I increased the amount significantly below. Remember that there’s more than one way to make this recipe. We used canned tomatoes instead of fresh (which we didn’t have that day) and regular brown rice, which we cooked in vegetable broth. I never bother with quick-cooking brown rice. Just remember that if you use regular brown rice it takes a while to cook well. I start mine an hour before I need it for my recipe. This insures that it has plenty of time to cook and in the meantime I can do prep work cutting vegetables and drink a glass or two of wine. It all works out in the end. But if you want to make this last minute you’re really going to need the quick-cooking brown rice…it just takes way too long for regular to cook. Or you could substitute white rice which has a shorter cooking time. Mold the recipe to the way that makes the most sense to you and your family.
Hoppin’ John Stew
2 cups cooked brown rice
16-oz. can black-eyed peas
1 ½ Tbs. olive oil
2 large onions, chopped
1 medium clove garlic, minced
2 15-oz. cans diced tomatoes
¼ cup finely chopped fresh basil or 2 tsp. dried
1 tsp. chopped fresh thyme or ¼ tsp. dried
1 cup water or veggie broth
¾ tsp. freshly ground pepper
½ tsp. salt
Thyme sprigs for garnish (optional)
1. Cook the rice according to package directions if you haven’t already.
2. Drain the black-eyed peas, reserving liquid. Rinse peas under cold running water, drain well and set aside.
3. In a large pot, heat oil over medium heat and add the onions. Cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook until onions are golden, about 5 minutes more.
4. Stir in the tomatoes, basil, thyme and water and bring to a boil. Reduce heat to low and simmer until tomatoes have softened, about 5 minutes.
5. Stir in the rice, black-eyed peas, pepper and salt until well combined.
6. Simmer the stew until flavors have had a chance to steep, about 5 minutes. Check occasionally and add a little reserved liquid from peas as needed to keep mixture moist.
7. Serve HOT in serving bowls and garnish with thyme sprigs.