Hoppin’ John + Rice
Why we love it:
- 4 cups Black-Eyed Peas (Dried)
- 8 cups Vegetable Stock
- 1 cup Basmati Rice (White)
- 2 cups Water
- 11⁄2 teaspoons Kosher Salt (divided)
- 1 Yellow Onion
- 1 Carrot
- 3 ribs Celery (save some leaves for garnish!)
- 1 Green Bell Pepper (small)
- 3 cloves Garlic
- 2 Tablespoons Extra Virgin Olive Oil
- 1⁄2 teaspoon Black Pepper
- 1⁄2 teaspoon Cayenne Pepper
- 1 teaspoon Dried Thyme
- 1 Lemon
- 4 cups Arugula
1. PREHEAT THE OVEN TO 425 DEGREES
2. BLACK-EYED PEAS
In a pot, bring black-eyed peas and vegetable stock to a boil. Stir well and turn to medium-low, partially cover. Simmer peas for 40 minutes. (instructions continue below)
In a small pot with a tight fitting lid, add the rice, water and ½ teaspoon of the salt. Bring to a boil and stir well. Turn down to low heat and tightly cover. Steam for 17 minutes or until water is absorbed and rice is tender. Let sit until serving time.
Dice the onion, carrot, celery and bell pepper all into small dice. Mince the garlic cloves.
Heat a large pan with a flat bottom over medium high heat. Add the olive oil and the vegetables. Sauté for about 6-7 minutes until the onions are soft.
Meanwhile, mix together the pepper, remainder of the salt, cayenne and thyme. Add to the cooking vegetables.
6. RETURN TO BLACK-EYED PEAS
Once they’re done boiling for 35-40 minutes, they should be tender but not falling apart. Drain them.
Stir into the pan with the veggies. Zest and juice the lemon into the pot.
Taste the mixture. It may need salt, add ½ teaspoon or a pinch at a time as needed.
Wash and dry arugula. Toss in a large bowl. Toss in the hot black-eyed pea mixture and if desired, drizzle with a bit of olive oil.
Serve a big scoop of rice and top with Hoppin’ John. If you have celery leaves left, garnish the plates with them.