When I photographed this recipe, I thought that the Hoppin' John could use some more moisture. The recipe below is the updated recipe that is more moist and full of flavor. If you are using freshly cooked black-eyed peas drain the beans before adding, and save the cooking liquid for the recipe.
Prep Time5 minutesmins
Cook Time30 minutesmins
Course: Side Dish
Cuisine: Soul Food, Southern
Servings: 4
Author: Jenné
Ingredients
1tablespoongrapeseed oil
1medium oniondiced
1jalapeño pepperseeded & minced
2celery stalkschopped
1cloveof garlicminced
1cuplong grain brown rice
1bay leaf
1/2teaspoondried thyme
1/2teaspoonblack pepper
3cupswater + 2 teaspoons veg bouillon paste or 1/2 veg bouillon cube OR 2 cups veg stock
3cupscooked black-eyed peas or 2 15-oz cansrinsed and drained
1teaspoonsmoked paprika
1tablespoonhot sauceI use Louisiana brand
1/2cupfresh parsleychopped
Instructions
Heat oil on medium-high heat in a large skillet.
Once the oil is hot, add the onion, jalapeño, and celery, and sauté until the onion turns translucent, about 3 minutes.
Add the garlic and brown rice, and stir well to toast for about 30 seconds.
Add the bay leaf, dried thyme, black pepper, and water + veg bouillon. Stir well, cover with a lid (leaving it ajar), and bring it to a simmer. Reduce the heat to medium-low, and continue to cook the rice for 10 minutes.
Add the cooked black-eyed peas, and continue to cook until the rice is tender and fluffy, about 20-25 minutes.
Stir in the smoked paprika, and season to taste with salt and pepper.