Hopping John Recipe #3

  • 2 cans black eyed peas, drained
  • 1 onion, chopped
  • 1 cup chopped celery
  • 4-5 cloves garlic, minced
  • 3-3/4 cups vegetable broth
  • 1 bay leaf
  • 1-1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 2-3/4 cups uncooked long grain brown rice
  • 1 red bell pepper, finely diced (can sub green pepper also)
  • liquid hot pepper sauce or hot pepper vinegar (optional)
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In a large saucepan or Dutch oven combine peas, onion, celery, bay leaf, garlic, broth, rice, and salt and pepper. Bring to a boil over high heat, then reduce heat, cover, and simmer for about 45-50 minutes, or until the rice just cooked.

Remove from heat and rest, covered, for 10 minutes. Remove bay leaf. Just before serving add the red pepper and stir in gently. Taste and adjust seasoning with salt and pepper.

Serve with hot pepper sauce or hot pepper vinegar.

Servings: 8
Source: Everyday Cooking by Dr. Dean Ornish
Submitted by: Recipe Group Member
Date: Nov 24, 1998