Eosinophilic Esophagitis Friendly Vegan Hoppin' John
Total time1 hr
Prep time15 min
Cook time45 min
5.0(26)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 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
- 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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