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Hoppin’ John – New Style
Posted By archives On March 31, 2010 @ 11:58 am In Beans and Legumes | No Comments
Serving Size: 4
2 cups black-eyed peas — cooked
1/2 cup rice — white or brown
1 1/2 cups water
1/2 cup celery — chopped
1/2 cup onion — chopped, or
1/4 cup green pepper — chopped
4 green spring onions — chopped, up to 5
4 ounces mushrooms — sliced, canned
2 teaspoons poultry seasoning
4 tomatoes — crushed
1/2 teaspoon red pepper — crushed (opt)
Directions: Combine ingredients in a stockpot or crockpot, and cook until rice is done, about 45 minutes to 1 hour. A little more liquid may have to be added. Stir occasionally to prevent sticking as the mixture thickens whichever method is used. In crockpot, cook about 4 hours on high, and 6-7 hours on low heat.
Cook’s Note: In any authentic Southern cookbook, there will almost always be a recipe for Hoppin’ John, which is basically a combination of rice and black- eyed peas. To this basic recipe, each cook will addhis/her personal touches and I have added mine. White rice is traditional, but brown rice has more fiber. Tomatoes are optional. Mushrooms are a modern touch. In some areas, red pepper sauce or Tabasco sauce replaces the crushed red pepper. In Texas, Purple Hull peas are frequently used, with Picante Sauce served on the side. In Louisiana, Red Beans and Rice are the popular combination. In other places is found the combination of black beans and rice as the popular dish.
Updated from old family recipe. A.Broaddus 3/14/72
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