1/3 Photos of Hoppin' John (Vegetarian)
This is a vegetarian version of a traditional New Year's dish, said to bring luck when eaten before noon. Recipe from The Vegetarian Table: America by Deborah Madison, as adapted by the Chicago Tribune. A tasty and flavorful dish.
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- 2 tablespoons peanut oil
- 1 tablespoon butter
- 1 large yellow onion, finely diced
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried chipotle powder or 1/2 teaspoon regular chili powder
- 1/8 teaspoon ground allspice
- 4 cups frozen black-eyed peas or 4 cups rehydrated black-eyed peas
- 1 teaspoon salt
- fresh ground pepper, to taste
- 1 cup long-grain white rice
- 1Melt 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.
- 2Prepare rice by your preferred method.
- 3Add 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.
- 4Remove bay leaves. Serve over rice.
- 5Note: 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.
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Nutritional Facts for Hoppin' John (Vegetarian)
Serving Size: 1 (256 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 493.0
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 3.3 g
- Cholesterol 7.6 mg
- Sodium 625.8 mg
- Total Carbohydrate 81.0 g
- Dietary Fiber 9.4 g
- Sugars 1.6 g
- Protein 18.1 g