Sunday, November 01, 2009

Vegetarian Hoppin' John

I still have tons of dried beans from my former boss's CSA and I've decided it's time to learn how to use dried beans. Today I soaked some black-eyed peas and whipped up this recipe for hoppin' john. We served it over rice with some green onions, cheese, and sour cream. Very yummy! We felt that the dried beans were superior in taste to the canned beans. This gives me confidence to start working through the other beans we have (and we have a LOT). We liked this recipe and might make it again.


Vegetarian Hoppin' John
Sundays At Moosewood Restaurant via Cooking Light Bulletin Boards

20 oz. frozen blackeye peas
3 cups water
3/4 tsp. salt
1 cup finely chopped onion
2 garlic cloves, minced
2 tbsp. butter or vegetable oil
pinch of ground allspice
pinch of cayenne
1 1/2 tbsp. tamari or soy sauce
plenty of fresh ground pepper, to taste

Cook the blackeye peas in the water and salt for about 20 minutes or
until tender. Drain, reserving the liquid.

Saute the onion and garlic in the butter/oil until golden, about 10
minutes. Add the allspice, cayenne, and soy sauce. Stir this mixture
into the cooked peas with enough of the reserved liquid to make it
juicy. Simmer gently for about 20 minutes to allow the flavors to
marry. Stir often.

Serve the hoppin' john on warm rice and then top with any combination of:
fresh chopped tomato
chopped scallions
fresh chopped parsley
sour cream
grated cheddar cheese

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