Hoppin’ John with Basmati Brown Rice

  • 2 cups black eyed peas (soak overnight, drain and rinse)
  • 4 cups of water more or less (or vegetable broth)
  • ¼ tsp red pepper flakes
  • 2 tablespoons olive oil
  • 1 ½ medium onion, chopped fine
  • 2 stalks celery chopped fine
  • 2-3 clove garlic, chopped fine
  • ½ teaspoon dried thyme (or oregano)
  • 2 bay leaf
  • 2 ½ cups cooked basmati brown rice (use rice package instructions – Add 1 bay leaf)*
  • 2 tbsp sweet white miso (or Eden Genmai Miso (gluten-free dark miso)**
  • Louisiana Hot Sauce to taste (start with 2 tsp – optional)
  • Sea salt and freshly ground pepper to taste (TASTE BEFORE ADDING SALT)
    1. Place soaked peas. In large pot, add water, bay leaf, pepper flakes and a pinch of salt. Simmer 30-40 minutes, or until tender.
    2. In a cup dissolve miso with a little pea broth or hot water. Blend into peas.
    3. Heat large skillet over medium high. Add olive oil, onions, celery, garlic and thyme (in that order) and sauté for 3-5 minutes or until onions are becoming translucent.
    4. Add cooked rice and hot sauce, toss well (or add hot sauce to peas and serve over rice).

    *For a more traditional flavor, use Uncle Ben’s Long Grain rice (not as much fiber).
    **Miso adds a rich, hearty flavor to vegetarian and vegan stews, soups, and beans.

    “Aieee” – This will have your taste buds singing!