This healthy hoppin’ John recipe gets a meatless reboot. Start the new year off right with a healthified update to an old southern classic.
15ozcan black eyed peasrinsed and drained
1/2clong grain rice
1/2cdiced green pepper
1/2cdiced red pepper
1/2cdiced yellow pepper
1/2cdiced orange pepper
1 1/2tbspham base
1/4tspred pepper flakesoptional
salt and pepper to taste
Heat the oil in a large saucepan over medium heat. Add the onion, peppers, and garlic. Sauté until the veggies begin to soften. Next, add the black eyed peas, ham bouillon, celery salt, thyme, and red pepper flakes if using; stir well.
Let the pot simmer for 3-5 minutes for the flavors to concentrate. Once the vegetables and peas darken slightly, stir in the rice followed by the water. Raise the heat to medium-high, stir in the water and bring it to a boil.
Once the rice is boiling give it a good stir, and cover. Allow it to cook for 15-20 minutes or until the water is absorbed.