Healthy Hoppin' John
Black-eyed peas are an easy dry bean, with no pre-soaking needed. For an even quicker dish, use drained and rinsed canned peas and quick cooking or leftover brown rice.
Filed Under: African Heritage Diet, Vegetarian & Vegan Diet, Side dishes, Vegetarian, Vegan, Gluten-free, Rice, Affordable
Active time
15 minutesTotal time
1 hourYield
4 servingsNutrition
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Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, diced
2 garlic cloves, minced
1 cup of dried black-eyed peas
Salt
1 cup uncooked brown rice
4 cups water
¼ teaspoon cayenne pepper
1 teaspoon pepper
Instructions
- Heat oil in a deep sauce pot over medium heat. Cook the onions and garlic for 2 to 3 minutes, until translucent (do not brown).
- Add the dried black-eyed peas, salt, brown rice, and 4 cups of fresh water to the pot and bring to a boil.
- Lower the heat to simmer, and add the cayenne and black pepper. Cook for 45 minutes, covered, adding water as needed, until beans and rice are tender and cooked through.
An Oldways recipe; George Middleton illustration for Oldways.
Nutrition
Calories: 248Fat: 5g
Sodium: 5mg
Carbohydrates: 47g
Protein: 6g
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