Belleville Seventh-day Adventist Church

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Home > Recipes > Entrees >
Hoppin John
.
Serves: 4
Ingredients
  • 2 c quick cooking brown rice
  • 19 oz can black-eyed peas
  • 1 ½ tbs oil
  • 2 lg onions, chopped
  • 1 med garlic clove, minced
  • 3 med tomatoes, chopped
  • ¼ c finely chopped fresh basil or 1 tbs dried
  • 1 tsp chopped fresh thyme or ¼ tsp dried
 
Instructions
  1. Cook rice according to directions.
  2. Drain peas, reserving liquid.
  3. Rinse peas under cold water and set aside.
  4. In dutch oven or pot, heat oil over med heat.
  5. Add onions and cook , stirring often, until softened, about 12 min.
  6. Add garlic and cook stirring often until onions are golden, about 5 min.
  7. Stir in tomatoes, basil, thyme and ¼ c water, and bring to boil.
  8. Reduce heat and simmer until tomatoes softened, about 5 min.
  9. Stir in rice and peas until combined.
  10. Season with salt to taste.
  11. Simmer to blend flavors, 5 min.
  12. If needed add a little reserved liquid from peas to keep mixture moistened.
  13. Serve hot.