Hoppin John (Vegetarian)

1 pound(s) dry black-eyed peas
1 large raw onion
3 clove(s) garlic clove(s) (medium)
1 Tbsp bay leaf
1 cup(s) uncooked white rice
14 1/2 oz Eden Organic Diced Tomatoes with Green Chilies
1/2 medium green pepper(s)
1 item(s) bell pepper(s), Red Bell Pepper, chopped (medium)
3 stalk(s) celery, chopped (large)
1 small jalapeño pepper(s), minced
2 tsp Cajun seasoning
1/2 tsp dried thyme
3/4 tsp Durkee Ground Cumin Seed
Ham Seasoning equivalant to 1/4 c

In a large Dutch oven or kettle, combine the black-eyed peas and 6 cups water. Cut 1 of the onions in half and add it to the pot along with the garlic and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer gently until the beans are tender but not mushy, 2 to 2 1/2 hours. Drain the peas and set aside. Remove and discard the bay leaf, onion pieces, and garlic.
Add 2 1/2 cups of water to the pot and bring to a boil. Add the rice, cover, and simmer until the rice is almost tender, about 10 to 12 minutes.
Mince the remaining onion then add to the rice along with the peas, tomatoes, and their juices, red and green bell pepper, celery, jalapeno pepper, Creole seasoning, thyme, cumin, and salt. Cook until the rice is tender, 5 to 8 minutes.

Serving Size: Makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SLB7956.