Breaking News Bar
posted: 1/7/2014 5:45 AM

Vegetarian Hoppin' John with Okra

Success - Article sent! close
  • Full of brown rice, okra and black eyed peas, Hoppin' John is a healthy meal choice all year long.

       Full of brown rice, okra and black eyed peas, Hoppin' John is a healthy meal choice all year long.
    Bob Chwedyk | Staff Photographer


1 cups dried black-eyed peas

1 tablespoon extra-virgin olive oil

Order Reprint Print Article
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 medium onion, diced

1 medium green bell pepper, diced

3 medium celery ribs, sliced

2 medium carrots, sliced

2 garlic cloves, minced

teaspoon cayenne

1 teaspoon dried thyme

2 cups low-sodium vegetable broth

6 cups water

1 bay leaf

teaspoon liquid smoke

2 cups sliced fresh or frozen okra

1 cup uncooked long-grain brown rice

Soak the black-eyed peas overnight in enough cold water to cover them. Drain the peas and set aside.

Heat the olive oil in a large heavy pot. Add the onion, bell pepper, celery, carrots, garlic, cayenne and thyme and saute for 5 minutes.

Add the drained peas, broth, 3 cups water, bay leaf and liquid smoke to the pot and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, for 1 hour.

About 30 minutes into the cooking time, prepare the rice. If using a rice cooker, put the remaining 3 cups water and the rice into the cooker and prepare according to the manufacturer's instructions. If cooking on the stovetop, bring 3 cups water to a boil in a medium saucepan. Add the rice and reduce the heat to a simmer. Cook, covered, until all the liquid is absorbed, 45-50 minutes.

After the peas and vegetables have cooked for 1 hour, add the okra to the mixture and cook another 15 minutes. Remove the bay leaf. Serve immediately over the hot rice.

Serves six.

Cook's note: Substitute cooked barley, wheat berries, or quinoa for the brown rice for an interesting flavor variation.

Nutrition values per serving (about 1 cups): 314 calories, 4 g fat, 58 g carbohydrate, 9 g fiber, 14 g protein, 59 mg sodium.

"The Plant-Powered Diet" by Sharon Palmer (2012)

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.