Hearty plant-based Southern dish with black-eyed peas, aromatic vegetables, and smoked spices over fluffy rice.
# What You'll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 1 green bell pepper, diced
04 - 2 celery stalks, diced
05 - 3 cloves garlic, minced
→ Legumes
06 - 2 cans (15 oz each) black-eyed peas, drained and rinsed
→ Seasonings
07 - 2 teaspoons smoked paprika
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried oregano
10 - 1 teaspoon ground cumin
11 - ½ teaspoon cayenne pepper (optional, for heat)
12 - 1 teaspoon freshly ground black pepper
13 - 1½ teaspoons sea salt
14 - 2 bay leaves
→ Liquids
15 - 2 cups low-sodium vegetable broth
16 - 1 tablespoon soy sauce or tamari
→ To Serve
17 - 4 cups cooked long-grain white or brown rice
18 - ¼ cup fresh parsley or cilantro, chopped
19 - 2 green onions, thinly sliced
20 - Lemon wedges (optional)
# Cooking Steps:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery. Sauté for 5–6 minutes until softened.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Add smoked paprika, thyme, oregano, cumin, cayenne, black pepper, and salt. Stir well to coat vegetables in spices.
04 - Pour in drained black-eyed peas, vegetable broth, soy sauce, and add bay leaves. Stir to combine.
05 - Bring to a gentle simmer, reduce heat, and cook uncovered for 20–25 minutes, stirring occasionally, until mixture thickens and flavors meld.
06 - Discard bay leaves. Taste and adjust seasoning if needed.
07 - Spoon Hoppin John over warm cooked rice. Garnish with fresh parsley or cilantro, green onions, and squeeze of lemon if desired.
