ETHNIC DAY -- American - Hopping-John (Black-eyed Peas and Rice)

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* Exported from MasterCook *

 

Hopping-John (Black-eyed Peas and Rice)

 

Recipe By : Nava Atlas's American Harvest, 106

Serving Size : 1 Preparation Time :0:00

Categories : American Beans

Main Dish Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons safflower oil

1 cup onions -- chopped

1 clove garlic -- minced

2 cups ripe, juicy tomatoes with 1/4 cup water -- chopped

OR one 14-ounce can imported tomatoes -- with juice

chopped

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

3 cups cooked brown rice

2 cups cooked black-eyed peas

Salt and freshly ground black pepper

 

Heat the oil in a very large skilet. Add the onions and sauté over low heat

until translucent. Add the garlic and continue to sauté until the onions are

golden. Add the tomatoes and herbs and cook until the tomatoes have softened a

bit, about 5 minutes. Add the rice and peas and season to taste with salt and

lots of pepper. Stir together well and simmer over low heat for 15 minutes. Add

a bit of water or cooking liquid from the peas if the mixture needs more

moisture. Serve at once.

 

 

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NOTES : This is a famous Deep South dish, which in its original form always

takes a piece of salt pork. It was traditionally eaten as a " good luck " dish on

New Year's Day. My adaptation of this simple but delicious recipe is close to

the Creole-influenced variety using tomatoes and herbs, thus adding flavors that

more than make up for the absence of meat.