hoppin' juan (vegetarian)
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Modified from a recipe in 'El Paso Chili Company's Texas Border Cookbook'. The most drastic change was serving the rice and beans separately to make a meal-in-a-bowl instead of combining. It makes for a much better presentation in my opinion. Serve flour tortillas or corn bread on the side. The black-eyed peas can be cooked the day before to save time. Carnivores can add ham hock to the black-eyes peas or garnish with crispy bacon bits. The black-eyed peas were soaked overnight, cooked in a crock pot all day with two fresh bay leaves, drained then seasoned.
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yield
6 (approximately)
prep time
20 Min
cook time
30 Min
method
Stove Top
Ingredients For hoppin' juan (vegetarian)
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3-4 ccooked texmati rice or long grain white basmati rice (plain long white rice will work)
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1 1/2 cdried black eyed peas, rinsed
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1-2fresh bay leaves
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2garlic cloves, peeled and minced
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1 tspground cumin
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salt, to taste
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1 tspground chipotle powder
- GARNISHES:
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fresh cilantro, chopped
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green onions, thinly sliced
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red wine vinegar or lime wedges
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fresh tomato slices
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greens (arugula or spinach leaves probably work best)
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white onion, peeled and diced
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sliced avocados
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fresh chili peppers, sliced or minced
How To Make hoppin' juan (vegetarian)
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1Cook the rice and set aside.
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2While the rice is cooking, prep the ingredients for the rice and bean bowls.
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3Season the cooked and drained black-eyed peas with the garlic, salt, chipotle powder and cumin powder. Stir.
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4To serve: Arrange greens in a serving bowl, add a scoop of the cooked rice, followed by black-eyed peas and the garnishes.
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5¡Buena suerte!
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