Adams Hoppin' John
2 tablespoons safflower or other light oil
1 cup chopped onions
1 clove garlic, minced
2 cups juicy tomatoes, chopped with 1/4 cup water (or 14 oz. can imported tomatoes)
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups cooked brown rice
2 cups cooked black-eyed peas (1- 1 lb. can)
salt and fresh ground pepper to taste
Heat oil in a very large skillet. Add the onions and saute over low heat until translucent. Add the garlic and continue to saute until the onions are golden. Add the tomatoes and herbs and cook until tomatoes have softened a bit, about 5 minutes. Add the rice and peas and season to taste with salt and lots of pepper. Stir together well and simmer over low heat for 15 minutes. Add a bit of water or cooking liquid from peas if the mixture needs more moisture.
SO HOW'D IT GO?
This was verrryyyyy good! I used a lettuce leaf like another person suggested and that made it just off the charts bomb diggidy!! I will make this allllllll the time.
Thanks for the great recipe! I used about 2 T fresh basil from my garden instead of dried basil and diced one each of green bell pepper and carrot, two stalks of celery, added 1/4 tsp ground red chili pepper, and increased the garlic to 3 cloves. I mixed in about a 1/4 to 1/2 c of chopped green onion at the end.
This was yummy and so easy to make!! Perfect for those rushed nights and your tempted to eat or buy something you shouldn't. I like the addition of spinach and the suggestion to add more garlic. I did both and it was fantastic. I also used basil from my garden which was perfect. Thanks for the recipe!!
Very delicious. I am enjoying it right now. Thanks for posting it!
this was great, but i omitted the tomatoes and added some fresh, diced jalapenos to the mix. also put a bay leaf in when cooking the black eyed peas. enjoy!
Yum.
I as well used fresh basil. I also added tofu in the mix.
To really give the recipe a lift, save some fresh tomatoes and basil to add just prior to when you serve.
http://farm3.static.flickr.com/2240/2157755706_bf219cbf65_o.jpg
Yum! I made this today for New Year's, and my husband actually said, "So why can't we eat this every day?"
I added two stalks of chopped celery to the onions since I had to use it up soon, and I used four big cloves of garlic instead of one. Also, once the veggies had cooked down, I added about 10 oz. chopped frozen spinach.
I'll definitely be making this again!
This was extremely good. I love black eyed peas so this was right up my alley. The only thing I did different was use organic long grain white rice and 2 cloves of garlic instead of instead of one. I also used vegesal instead of salt and pepper to season it with. This is a keeper really good.
For a slightly more authentic method, add some chopped jalapenos. At least, that is the only way I've had hoppin' john. (It's not called "hoppin'" for nothing!) ;)
Either way, very nice and basic recipe.
I make this dish often. It's a hearty meal that is really easy to make. Sometimes I add a can of kidney beans or black beans.
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