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Author Notes: This traditional Southern New Year's dish loses none of its characteristic flavor or heartiness when it gets a vegan makeover. - Gena Hamshaw
- 2 cups black-eyed peas, dried
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 medium green bell peppers, seeded and chopped
- 1 large stalk celery, chopped
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon sea salt
- 4 cups vegetable broth
- One 15-ounce can of diced tomatoes
- 2 cups dried long-grain brown rice or brown basmati rice
- 1 pinch cayenne pepper
- Ground black pepper, to taste
- 2 green onions, green parts only, chopped
- Tabasco sauce (optional)
- Place the black-eyed peas in a pot of water and soak overnight. Discard soak water.
- Heat the olive oil over medium-high heat in a large pot. Add the onion, pepper, and celery. Sauté until the vegetables are soft, about 6 to 8 minutes.
- Add the thyme, paprika, and soaked/drained peas. Then add the vegetable broth. Bring mixture to a boil and reduce to a simmer. Cook until the peas are tender but not mushy (about 35 to 50 minutes). If excess broth remains when the peas are cooked, you can gently pour it out of the pot. Strain the diced tomatoes and add them, along with the salt, to the bean mixture. Heat through. Check and adjust the seasoning with black pepper, cayenne, and salt as needed.
- While the beans are cooking, cook the rice according to package instructions. Fluff and set aside.
- Divide the rice into bowls. Top with the pea mixture and sprinkle evenly with green onion. Add a dash or two of Tabasco if desired.
- This recipe is a Community Pick!