How do I prepare the black-eyed peas for this Hoppin' John?

Rinse the dried black-eyed peas, then soak them in water overnight or for at least 6 hours. Drain and rinse again before adding to the stew.

What's a unique technique used for the rice in this recipe?

The long-grain white rice is first toasted in a dry skillet until fragrant and slightly golden before being cooked with water and spices, adding a distinct depth of flavor.

When should I add the okra and greens to the stew?

Add the thinly sliced okra and shredded kale or collard greens to the stew during the last 5 minutes of cooking, just before serving, to ensure they remain tender-crisp.

Can I make this Hoppin' John ahead of time?

Yes, the stew can be made ahead. Store it in an airtight container in the refrigerator for 3-4 days. Reheat gently, adding fresh greens and okra if desired.

What garnishes are recommended for this vegan Hoppin' John?

The recipe suggests garnishing with sliced green onions, halved cherry tomatoes, and a pinch of flaky sea salt to enhance the flavors and presentation.

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Hoppin’ John With Okra and Tomato Stew
[Vegan]

Name: Hoppin’ John With Okra and Tomato Stew [Vegan]
Cook time: 80 min
Yield: 8-10
Ingredients: 1 pound dried black eyed peas; 2 cup diced onion; 1 cup diced celery; 1/2 cup diced red bell pepper; 1/2 cup diced green bell pepper; 1/2 cup olive oil, divided; 14 garlic cloves, minced; 1 cup sliced cabbage; 1 teaspoon dried thyme; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground cayenne pepper; 1 teaspoon sugar; 2 teaspoons salt, plus more to taste; 1/2 teaspoon ground black pepper; 2 tablespoons nutritional yeast flakes; 1 tablespoon red wine vinegar; 1 tablespoon tamari or soy sauce; 1 teaspoon liquid smoke; 3 quarts vegetable broth, no salt added; 1 cup cherry tomatoes, halved; 1 14.5-ounce can diced tomatoes; 3 bay leaves; 2 cupsshredded kale or collard greens; 1 1/2 cups thinly sliced okra; 2 cups long grain white rice; 3 cups water; 1/2 teaspoon salt

AA By: Adam Merrin and Ryan Alvarez

Author Bio

Adam and Ryan are two husbands cooking together in a small kitchen in a house... Read More

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Hoppin' John With Okra and Tomato Stew [Vegan]

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Hoppin' John With Okra and Tomato Stew [Vegan]

8-10

Dairy Free

Vegan

Despite how spectacular the flavors are, this recipe is actually easy to make. There may be a long list of ingredients, but besides the rice, everything is simply cooked together in one large pot. Oh, and one helpful piece of advice: if you are trying to avoid your neighbors, you... Read More

Ingredients You Need for Hoppin’ John With Okra and Tomato Stew [Vegan]

1 pound dried black eyed peas
2 cup diced onion
1 cup diced celery
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup olive oil, divided
14 garlic cloves, minced
1 cup sliced cabbage
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cayenne pepper
1 teaspoon sugar
2 teaspoons salt, plus more to taste
1/2 teaspoon ground black pepper
2 tablespoons nutritional yeast flakes
1 tablespoon red wine vinegar
1 tablespoon tamari or soy sauce
1 teaspoon liquid smoke
3 quarts vegetable broth, no salt added
1 cup cherry tomatoes, halved
1 14.5-ounce can diced tomatoes
3 bay leaves
2 cupsshredded kale or collard greens
1 1/2 cups thinly sliced okra

For the rice:

2 cups long grain white rice
3 cups water
1/2 teaspoon salt
2 bay leaves
2 tablespoons olive oil
pinch of turmeric
pinch of cayenne

For garnish:

sliced green onions
halved cherry tomatoes
flaky sea salt

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How to Prepare Hoppin’ John With Okra and Tomato Stew [Vegan]

Rinse the black-eyed peas, and place them in a large bowl. Add enough water to cover the peas by several inches. Cover the bowl and let soak overnight, or at least 6 hours. Drain, then rinse the peas again, and set aside.
Place an 8-quart pot over medium heat, and add 1/4 cup of the olive oil. When hot, add the diced onion, celery, and red and green peppers, and sauté until beginning to soften, 5 to 7 minutes. Add the garlic and cabbage, and cook until the cabbage softens, another 5 to 7 minutes.
One at a time, add the seasonings to the pot, stirring between each addition: thyme, onion powder, garlic powder, paprika, nutmeg, cayenne, sugar, salt, pepper, nutritional yeast, red wine vinegar, tamari, and liquid smoke. Add the remaining 1/4 cup of olive oil, stir to combine, and cook for 5 minutes. Add the vegetable broth, cherry and canned tomatoes, and bay leaves. Add the soaked black-eyed peas, and stir well to combine. Bring to a boil, then reduce heat and simmer uncovered for 60 minutes, stirring occasionally.

While the soup is simmering, make the rice. Place the uncooked rice in a dry skillet, and cook over medium heat until the rice smells toasted and begins to take on a slight golden color, 5 to 6 minutes, then transfer to a heatproof bowl to stop it from getting burned. Pour the water into a medium pot. Add the salt, bay leaves, olive oil, turmeric, and cayenne, and bring to a boil. When boiling, add the toasted rice, stir to combine, then cover pan and turn stove to the lowest possible setting. Cook for 15 minutes, until water is absorbed and rice is soft. Fluff with a fork. After the stew has simmered for 60 minutes, taste for salt and add more as needed, 1 to 2 teaspoons. When you’re almost ready to serve, add the sliced okra and shredded greens. Stir to combine, then cover and cook for 5 minutes. To serve, ladle stew into a bowl, top with a few scoops of rice, sliced green onions, cherry tomatoes, and a pinch of flaky sea salt, then serve hot, and enjoy!