Vegan Cajun Hoppin' John recipe

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Ingredients

1 onion, diced
1 green bell pepper, diced
1 tablespoon canola oil, or as needed
3 cups cooked brown rice
1 (16 ounce) can red kidney beans, drained
10 ounces tomato paste
1 (10 ounce) package frozen black-eyed peas
15 drops hot sauce (such as Tabasco®)
1 pinch smoked salt, or to taste
1 pinch dill weed, or to taste
1 pinch mustard powder, or to taste
1 pinch garlic powder, or to taste
1 pinch dried savory, or to taste

Nutrition Info

289.3 calories
carbohydrate: 54.5 g
cholesterol: : -
fat: 4.1 g
fiber: 10.9 g
protein: 11.3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 802 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine onion and green bell pepper in a skillet, add enough canola oil to coat onion and bell pepper. Cover skillet and cook onion and bell pepper over medium heat until tender, about 15 minutes.

  2. Mix rice, kidney beans, tomato paste, black-eyed peas, hot sauce, smoked salt, dill weed, mustard powder, garlic powder, and savory into onion and bell pepper, cook and stir until heated through, about 10 minutes more.

Recipe Yield

6 servings

Recipe Note

This dish is just spicy enough to enhance, rather than take away from, its great depth of flavor. Goes well with cornbread.

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