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Meatless Hopping John

 Meatless Hopping John
"I traditionally make this black-eyed pea dish for New Year's celebrations," notes Ann Buckendahl of Benton, Kansas. "This version has more seasonings and veggies than the classic Southern dish."
10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 3/4 cup uncooked long grain rice
  • 1 cup frozen corn
  • 3 medium carrots, thinly sliced
  • 1/2 cup each chopped green, sweet red and yellow pepper
  • 1/4 cup chopped onion
  • 1 tablespoon canola oil
  • 4 garlic cloves, minced
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes

Directions

  • Cook rice according to package directions. Meanwhile, in a large
  • nonstick skillet, saute the corn, carrots, peppers and onion in oil
  • for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute
  • longer.
  • Stir in the rice, peas and tomatoes; bring to a boil. Reduce heat;
  • cover and simmer for 5 minutes or until heated through, stirring
  • occasionally. Add the seasonings; cook 2-3 minutes longer.
  • Yield: 10 servings.

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Meatless Hopping John (continued)

Nutritional Facts: One serving (3/4 cup) equals 149 calories, 2 g fat (trace saturated fat), 0 cholesterol, 313 mg sodium, 29 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.