Healthier Black Eyed Peas Aka Hoppin John From Glamour Magazi Recipes

VEGAN HOPPIN' JOHN

Steps:

• Bring water and beans to a boil in a large pot. Remove pot from heat, cover, and let stand for 1 hour. Drain and rinse before using.
• Place black-eyed peas, water, oregano, thyme, and bay leaf in a large pot; bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes. Add rice, cover, and simmer until the black-eyed peas and rice are tender, 30 to 40 minutes.
• Meanwhile, heat olive oil in a nonstick skillet over medium-high heat. Saute onion until lightly browned, 5 to 7 minutes. Add celery, bell peppers, and jalapeno; saute for an additional 5 minutes. Add garlic and saute for 2 minutes more.
• When the black-eyed peas are tender, add the sauteed vegetable mixture, tomatoes, parsley, salt, pepper, and cayenne pepper, and stir well to combine. Cover and set aside to allow the flavors to blend, 5 to 10 minutes. Taste and adjust seasonings, if needed.

HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS

Steps:

• In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
• Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
• Bring to a boil and then reduce heat to medium.
• When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the rice, remove the pan from the heat and cover.
• Wait at least twenty minutes, WITHOUT PEEKING!
• Don't do it. You'll loose precious heat and steam.
• Serve with bread of your choice, or with the veggies of your choice and plenty of hot sauce. Of course, the variety of hot sauce you choose will depend on your tolerance for heat. If you would like, this could be served as a side dish, as well.

HEALTHIER BLACK-EYED PEAS (AKA HOPPIN' JOHN) FROM GLAMOUR MAGAZI

Steps:

• Sort thought the peas, discarding any shriveled ones. Place peas in a large pot, covering them with at least 2" of water and soak for 4-6 hours or heat to boiling over high heat, remove from heat and allow to soak for 2 hours. Using either method, drain after soaking.
• Place onion, carrots and garlic in food processor and pulse to achieve a medium to fine dice. Tie parsley sprigs together with kitchen twine or dental floss.
• After soaking and rinsing, place peas, onion, carrots, garlic, and parsley bundle into a clean pot. Add 12 cups of water, 2 teaspoons of the salt and half of the thyme and sage. Over high heat, heat to boiling reduce heat to low and simmer for about 15 minutes. Add the other half of the thyme and sage. and continue cooking until done, about 15 more minutes.
• When done, remove the parsley bundle. Decant the water into a bowl and measure, adding additional water to make 3 cups if necessary. Use this water to cook the rice, making it "dirty."
• While the peas are cooking, make the vinaigrette by combining the oil, vinegar, salt, minced parsley, 1 teaspoon salt and hot pepper flakes in a small bowl or jar. Mix to combine and pour onto the peas while still warm, stirring to blend.
• Serve over the dirty rice with the ham on the side. Put the hot sauce of your choice on the table.

HEALTHY HOPPIN' JOHN

Steps:

• In a large nonstick skillet, saute the onion, carrots and celery in oil for 3 minutes. Add sausage; cook 3 minutes longer. Add garlic; cook 2 minutes longer., Stir in the peas, stock, bay leaf, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in vinegar. Simmer, uncovered, 5-10 minutes longer or until carrots are tender., Discard bay leaf. Combine rice and chopped green onions; divide among six bowls. Top with sausage mixture. Sprinkle with sliced green onion.,