Hoppin John

We were interested to learn that this traditional southern soul dish is a New Years favorite. We were intrigued and so we wanted to present our vegetarian/vegan friendly version! Enjoy!

Hoppin John

Ingredients

4 cups of water
1 1/2 cups of dried black-eyed peas,
soaked overnight
1 large onion, finely chopped
6 slices of vegetarian "bacon", sliced
cross-ways
2 cloves of garlic, minced
1 tsp. herbal seasoning
2 Tbsp. of low-sodium soy sauce or Braggs
1/4 tsp. of cayenne pepper
1/2 cup of uncooked brown rice
2 1/2 Tbsp. of olive oil
1/4 tsp. of fresh, ground black pepper
A dash of tabasco sauce

How we make it

Drain the soaked black-eyed peas
Slice the bacon into 1/2 pieces, cutting cross-ways
In a small skillet, heat 1/2 Tbsp. of oil
and add the "bacon".
Cook until the "bacon" starts to turn crisp.

In a large pot, combine the black-eyed peas, water,
onion, "bacon", garlic soy sauce,herbal seasoning, cay-
enne pepper and tabasco. Bring to a boil over medium heat.
Reduce heat to low. Cover and simmer, stirring occasionally,
until peas are slighlty tender - about 30-40 minutes.

Stir in the brown rice, the remaining olive oil and the ground
black pepper. Cover again and simmer another 15 to 20 minutes
or until rice is completely cooked.

Serve with warmed cornbread and a cold drink!

Serves 4-6