Blackeye Peas with Rice and Vegetables (Meatless Hoppin' John)

Blackeye Peas with Rice and Vegetables

This is a fabulously delicious version of a meatless Hoppin’ John with a twist. We lived in the South for a lot of years, and this is Hoppin’ John like I’ve never had before…AND FAR BETTER than any version I ever had! It’s the peas, rice and veggies all in one dish, packed with yummy flavor from the seasonings and herbs. Honestly, I don’t think I’ll ever fix blackeye peas any other way from now on.

If you’re looking for a tasty meatless meal or are tired of the same old beans and rice, let me highly urge you to give this dish a try! It’s not hard to make–really. Here’s the recipe, followed by a video of my making the dish. Enjoy! Judi

Blackeye Peas with Rice and Vegetables
(Meatless Hoppin’ John)
Makes 4 to 6 Servings

2 Tbsp extra virgin olive oil
1 cup corn (fresh, frozen or canned)
1 cup sliced carrots (fresh, frozen or canned)
1/2 of a green bell pepper, diced
4 medium cloves garlic, minced (or 1 tsp garlic granules)
1/3 cup chopped onion
1 stalk celery, sliced
1-1/2 tsp dried parsley flakes (or to taste)
1 tsp dried thyme leaves (or to taste)
1/4 tsp salt (or to taste)
Dash black pepper (or to taste)
Pinch of red pepper flakes (or to taste)
Up to 3 Tbsp water, divided
1 can (14-1/2 oz) Italian diced tomatoes, NOT drained
1 cup cooked rice
1-3/4 cups cooked blackeye peas (or 1 each 15-1/2 oz can, rinsed and drained)

Preheat a large skillet over medium heat. Add 2 tablespoons of extra virgin olive oil and allow it to heat briefly. Add corn, carrots, bell pepper, garlic, onion, celery, and seasonings. Saute briefly until vegetables are aromatic. Cover skillet and add water, one tablespoon at a time to enable vegetables to soften somewhat. Stir often as they saute. When carrots are crisp-tender, add tomatoes, cooked rice and cooked blackeye peas. Stir to combine. Cover skillet and allow the mixture to cook a couple minutes, until everything is heated through. Serve.

Serving suggestion: This would be excellent served with a slice of crispy French bread. If bread is not preferred, a wedge of warm buttery polenta would also be a good accompaniment. Enjoy! jk

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