Hoppin' Juan (Vegetarian)

Hoppin' Juan (vegetarian)

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By
@Celestina9000

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6 (approximately)
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 3-4 c
    cooked texmati rice or long grain white basmati rice (plain long white rice will work)
  • 1 1/2 c
    dried black eyed peas, rinsed
  • 1-2
    fresh bay leaves
  • 2
    garlic cloves, peeled and minced
  • 1 tsp
    ground cumin
  • ·
    salt, to taste
  • 1 tsp
    ground chipotle powder
  • GARNISHES:

  • ·
    fresh cilantro, chopped
  • ·
    green onions, thinly sliced
  • ·
    red wine vinegar or lime wedges
  • ·
    fresh tomato slices
  • ·
    greens (arugula or spinach leaves probably work best)
  • ·
    white onion, peeled and diced
  • ·
    sliced avocados
  • ·
    fresh chili peppers, sliced or minced

How to Make Hoppin' Juan (Vegetarian)

Step-by-Step

  1. Cook the rice and set aside.
  2. While the rice is cooking, prep the ingredients for the rice and bean bowls.
  3. Season the cooked and drained black-eyed peas with the garlic, salt, chipotle powder and cumin powder. Stir.
  4. To serve: Arrange greens in a serving bowl, add a scoop of the cooked rice, followed by black-eyed peas and the garnishes.
  5. ¡Buena suerte!

Printable Recipe Card

About Hoppin' Juan (Vegetarian)

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian



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