Low Sodium Vegan Hoppin' John

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 stalks celery, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried thyme
½ tsp onion powder
¼ tsp cayenne pepper
2 cans (15 oz each) black-eyed peas, drained and rinsed
1 ½ cups long-grain white rice
3 cups vegetable broth
1 bay leaf
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For serving

1 tsp hot sauce (optional)
3 scallions, thinly sliced (optional)

Instructions

1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic, smoked paprika, dried thyme, onion powder, and cayenne. Stir and cook until the garlic is fragrant, about 1 minute, watching closely so the garlic does not brown.

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