January 8, 2014

Luckiest Hoppin' John

black-eyed peas miso

2 T oil
2 c diced onion
1 T minced garlic
1 T raw apple cider vinegar
2 c dry black-eyed peas, sorted, soaked and drained or 6 cups cooked
7 c vegetable stock or water
1 c uncooked brown rice
8 oz. firm tofu, boiled, cooled and crumbled
2T brown rice or barley miso
2 c finely diced red bell pepper
2 T minced hot pepper
1 tsp sea salt
½ tsp cayenne
½ tsp pepper
1 tsp thyme
Scallion to garnish

Heat the oil in a large pot like a Dutch oven. Sauté the onion and garlic until golden. Add vinegar and shake pan until dry. Add black-eyed peas and stock, bring to a boil and cover. Reduce heat to medium and cook 35 minutes.
Add the rest of the ingredients, replace cover and cook over low heat 45 minutes, or until rice is tender. Serve with a sprinkle of scallions that have been sliced on a diagonal.

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