Hoppin' john [vegan]

Yield: 8 Servings

Measure Ingredient
1 pounds Black-eyed peas; dry
7 cups Water
2 cups Onions; coarse chop
8 \N Garlic cloves
1 cup Carrots; sliced
1 cup Celery; diced
¼ teaspoon Cayenne pepper; or more to taste
3 tablespoons Balsamic vinegar
1 teaspoon Salt; or to taste
2 \N Tomatoes
3 \N Scallions

Eat a bite at the midnight on December 31st for luck in the coming New Year!

Recipe By : Traditional U.S. Southern New Year's Dish Soak the beans overnight (or at least 4 hours). Drain the soaking water, and cover with fresh water. Cook the beans until tender (about 30 min to an hour.) If using a pressure cooker, rinse the peas and cook at full pressure to 5-7 minutes.

In a separate pot, steam "saute" the onions until caramelized, adding a little water and stirring at regular intervals until they are cooked down by about 60%. This takes about 30 minutes.

Add the chopped celery and carrots to the onions, cook until tender. Then, add the cooked black-eyed peas, cayenne pepper, salt, and vinegar, adding the water the beans were cooked in so the consistency is that of a sauce or very thick soup. Cook an additional 5 minutes or so. Serve over rice.

Top with chopped scallion and diced tomatoes. Pass the hot sauce for even more heat!

kcal per serving: 220.9, fat: 1.0g, sat. fat: .2g, cholesterol: 0, carbohydrate: 40.9g, dietary fiber: 7.8g, protein: 14.5g, sodium: 453mg.

Percentages based on a 2000 kcal daily diet: A: 83%, C: 22%, Calcium: 11%, Iron: 29%.

note: The addition of red/yellow/and green bell pepper when adding the carrots and celery would be good too.

Posted to fatfree digest V98 #008 by "C. Martin" <Charisa@...> on Dec 31, 1997

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