Hoppin’ John Stew
30 minutes or fewer
- 2 cups uncooked quick-cooking brown rice
- 16- to 20-oz. can black-eyed peas
- 1 ½ Tbs. olive oil
- 2 large onions, chopped
- 1 medium clove garlic, minced
- 3 medium tomatoes, chopped
- ¼ cup finely chopped fresh basil or 2 tsp. dried
- 1 tsp. chopped fresh thyme or ¼ tsp. dried
- ¾ tsp. freshly ground pepper
- ½ tsp. salt
- Thyme sprigs for garnish (optional)
- Cook rice according to package directions. Meanwhile, drain black-eyed peas, reserving liquid. Rinse peas under cold running water, drain well and set aside.
- In large pot or Dutch oven, heat oil over medium heat. Add onions and cook, stirring occasionally, until softened, about 12 minutes. Add garlic and cook until onions are golden, about 5 minutes more.
- Stir in tomatoes, basil, thyme and 1Ú4 cup water and bring to a boil. Reduce heat to low and simmer until tomatoes have softened a bit, about 5 minutes.
- Stir in rice, black-eyed peas, pepper and salt until well combined. Simmer until flavors have blended, 5 minutes. Check occasionally and add a little reserved liquid from peas as needed to keep mixture moist. Spoon into serving bowls and garnish with thyme sprigs if desired.