Hoppin' Juan (Vegetarian)

Hoppin' Juan (vegetarian) Recipe

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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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6 (approximately)
20 Min
30 Min
Stove Top


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
fresh bay leaves
garlic cloves, peeled and minced
1 tsp
ground cumin
salt, to taste
1 tsp
ground chipotle powder


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


1Cook the rice and set aside.
2While the rice is cooking, prep the ingredients for the rice and bean bowls.
3Season the cooked and drained black-eyed peas with the garlic, salt, chipotle powder and cumin powder. Stir.
4To 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!

About Hoppin' Juan (Vegetarian)

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