Side Pannel
Hoppin' John (Vegetarian)
Hoppin' John (Vegetarian)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 3 c Blackeyed peas; frozen, (*)
- 1 tb Peanut oil; plus
- Vegetable cooking spray; as
- -needed
- 1 1/2 c Chopped yellow onion
- 1 c Chopped celery
- 1 c Red and green bell peppers;
- -chopped
- 1 tb Minced garlic
- 1 tb Fresh thyme leaves
- 1 Bay leaf
- 1 c Long-grain white rice
- 1 1/2 c Low sodium vegetable broth;
- -low fat
- 2 c Chopped tomato; peeled and
- -seeded
- Salt and black pepper
- Bottled Louisiana-style hot
- -sauce
- 3/4 c Chopped green onions;
- -including tops
- 1/2 c Italian parsley; chopped
Directions
Traditional New Year's good luck dish of the American Southern States has 4
ounces of sliced bacon, cut crosswise into 1/2 wide pieces. (1/4" dice if
using slab bacon with its rind removed). Brown, crisp, drain on paper
toweling. Reserve 3 tablespoons of the bacon fat and use it to saute onion
etc. McNair's touch: white rice cooked in broth; diced red and/or green
peppers. The crisp bacon would be crumbled and used as a garnish.
*Degrees of doneness: Cooked Black-eyed peas, canned or homemade, may be
used in place of frozen: but canned tend to be fully cooked and too soft.
The beans should be done yet crunchy (about 20 to 30 minutes shy of
tender). Frozen peas are ideal for this recipe. They require an additional
20-30 minutes cooking (check package). TIP: Dried BEP's double their volume
when cooked.
In a heavy saucepan over medium-high, add oil and onion. Stir to coat
onion. When hot enough to saute, add celery and bell peppers. Saute until
the vegetables are soft, about 5 mins. Add cooking spray or a little water
if necessary to prevent browning.
Stir in the peas, garlic, thyme, bay leaf, and just enough water (broth) to
cover barely. Bring to a boil, then reduce the heat to maintain a gentle
simmer and cook, partially covered, until the peas are tender but still
hold their shape, 15 to 25 minutes.
Meanwhile, cook the rice (white or brown) in broth. TIP: Brown rice may be
cooked in water with a piece of lemon peel (dime-sized).
Stir tomato concasser into peas and simmer uncovered, about 5 minutes. Stir
in the rice, season to taste with salt and generous amount of ground pepper
and hot sauce, and heat through, about 2 minutes. Stir in most o the green
onion and chopped parsley. Transfer to a serving dish, garnish with parsley
sprigs and serve hot.
ounces of sliced bacon, cut crosswise into 1/2 wide pieces. (1/4" dice if
using slab bacon with its rind removed). Brown, crisp, drain on paper
toweling. Reserve 3 tablespoons of the bacon fat and use it to saute onion
etc. McNair's touch: white rice cooked in broth; diced red and/or green
peppers. The crisp bacon would be crumbled and used as a garnish.
*Degrees of doneness: Cooked Black-eyed peas, canned or homemade, may be
used in place of frozen: but canned tend to be fully cooked and too soft.
The beans should be done yet crunchy (about 20 to 30 minutes shy of
tender). Frozen peas are ideal for this recipe. They require an additional
20-30 minutes cooking (check package). TIP: Dried BEP's double their volume
when cooked.
In a heavy saucepan over medium-high, add oil and onion. Stir to coat
onion. When hot enough to saute, add celery and bell peppers. Saute until
the vegetables are soft, about 5 mins. Add cooking spray or a little water
if necessary to prevent browning.
Stir in the peas, garlic, thyme, bay leaf, and just enough water (broth) to
cover barely. Bring to a boil, then reduce the heat to maintain a gentle
simmer and cook, partially covered, until the peas are tender but still
hold their shape, 15 to 25 minutes.
Meanwhile, cook the rice (white or brown) in broth. TIP: Brown rice may be
cooked in water with a piece of lemon peel (dime-sized).
Stir tomato concasser into peas and simmer uncovered, about 5 minutes. Stir
in the rice, season to taste with salt and generous amount of ground pepper
and hot sauce, and heat through, about 2 minutes. Stir in most o the green
onion and chopped parsley. Transfer to a serving dish, garnish with parsley
sprigs and serve hot.
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