Hoppin' John

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* Exported from MasterCook *

 

Hoppin' John

 

Recipe By : The Sacred Kitchen, Robin and Jon Robertson, page 123

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Soyfoods

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 large onion -- finely chopped

2 garlic cloves -- minced

16 ounces dried black-eyed peas

3 cups Vital Vegetable Stock

(see separate recipe)

1/4 teaspoon red pepper flakes

1 1/2 cups long-grain rice

8 ounces vegetarian sausage -- crumbled

Salt and freshly ground pepper -- to taste

 

A tradition in the American South, Hoppin' John is traditionally eaten on

New Year's Day for good luck. It follows that it would be included in a

Kwanzaa feast since they occur at the same time. To compliment the meal,

serve with a bowl of cooked collards, kale, or other dark, leafy greens.

 

Heat the oil in a large saucepan over medium heat. Add the onion, cover,

and cook until softened, about 5 minutes. Remove cover, add the garlic and

cook until fragrant, about 30 seconds. Stir in the black-eyed peas, the

stock, 1 cup water, and the red pepper flakes, and bring to a boil. Reduce

heat to low, cover, and simmer 45 to 50 minutes, or until peas are

tender. In a saucepan, combine the rice and 3 cups of water, cover, and

bring to a boil. Reduce heat to low and simmer for 20 to 30 minutes, or

until rice is tender. While peas and rice are cooking, brown the

vegetarian sausage in a skillet over medium heat and set aside. In a large

bowl combine the hot cooked rice, the browned vegetarian sausage, and the

cooked black-eyed peas. Season with salt and pepper and serve.

 

 

 

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