Hoppin’ John

Name: Hoppin’ John
Prep time: 20 min
Total time: 20 min
Cuisine: United States
Ingredients: 150 g/5 oz/⅔ cup black-eyed beans/peas, pre-soaked; 150 g/5 oz/⅔ cup black-eyed beans/peas, pre-soaked; 5 garlic cloves, crushed; 3 tablespoons olive oil; 1.2 litres/2 pints/5 cups vegetable stock seasoning to taste; 2 nori sheets, cut small (with scissors); generous handful of chopped parsley; 1 red pepper, finely sliced; 2 large onions, finely sliced; 135 g/4 oz/⅔ cup brown rice; 1 green pepper, finely sliced

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

This dish comes from the southern United States and is traditionally eaten on New Year’s Eve. It is usually made with bacon, but I have substituted nori which adds a taste of its own, and is healthier than bacon.

Ingredients

150 g/5 oz/⅔ cup black-eyed beans/peas, pre-soaked
3<

Americas
United States
Main course
Gluten-free
Vegan

Method

Drain the beans. Heat the oil in a casserole and add the crushed garlic, onions and peppers. Cook over a low heat until they begin to soften, then add the beans, rice and nori. Stir thoroughly and cook for another minute or two. Pour in the stock and bring to the boil. Cover and simmer for 45 minutes, or until the beans and rice are tender. Cook uncovered for the last 5 minutes or so if the dis