Hoppin'-John (Black-Eyed Peas and Rice)

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HOPPIN'-JOHN (Black-Eyed Peas and Rice)

Serves: 4 to 6

 

1 1/2 tablespoons light olive oil

2 large onions, chopped

1 clove garlic, minced

2 cups ripe, juicy tomatoes, chopped, with 1/4 cup water,

or one 16-ounce can diced tomatoes with liquid

1 teaspoon dried basil

1/4 teaspoon dried thyme

3 cups cooked brown rice (from about 1 cup raw)

16-ounce can black-eyed peas, drained and rinsed

Salt and freshly ground black pepper

 

Heat the oil in a soup pot or stir-fry pan. Add the onions and sauté

over medium heat until translucent. Add the garlic and continue to

sauté until the onions are golden. Add the tomatoes and herbs and cook

until the tomatoes have softened a bit, about 5 minutes.

 

Add the rice and black-eyed peas, and season to taste with salt and

lots of pepper. Stir together well and simmer over low heat for 10 to

15 minutes. Add a bit of water or cooking liquid from the peas to keep

the mixture moist. Serve at once.