- 1–1/2 cups dried black-eyed peas
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 medium celery stalks, sliced
- 2 medium carrots, sliced
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne
- 1 teaspoon dried thyme
- 2 cups low-sodium vegetable broth
- 6 cups water
- 1 bay leaf
- 1/2 teaspoon liquid smoke
- 2 cups sliced fresh or frozen okra
- 1 cup uncooked long-grain brown rice
- Soak the black-eyed peas overnight in enough cold water to cover them.
- Drain the peas and set aside.
- Heat the olive oil in a large heavy pot. Add the onion, bell pepper, celery, carrots, garlic, cayenne, and thyme and sauté for 5 minutes.
- Add the drained peas, broth, 3 cups of the water, bay leaf, and liquid smoke to the pot and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, for 1 hour.
- About 30 minutes into the cooking time, start to prepare the rice. If using a rice cooker, put the remaining 3 cups of water and the rice into the cooker and prepare according to the manufacturer’s instructions. If cooking on the stovetop, bring 3 cups water to a boil in a medium saucepan. Add the rice and reduce the heat to a simmer. Cook, covered, until all the liquid is absorbed, 45 to 50 minutes.
- After the peas and vegetables have cooked for an hour, add the okra to the mixture and cook for an additional 15 minutes. Remove the bay leaf.
- Serve the pea mixture immediately over the hot rice.
*Variation: Substitute cooked barley, wheat berries, or quinoa for the brown rice for an interesting flavor variation.
*Star nutrients: Vitamin A (63% DV), vitamin C (21% DV), folate (26% DV), calcium (14% DV), manganese (36% DV)
*Recipe from The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today, copyright © Sharon Palmer, 2012.
- Serving Size: 1 1/2 cups blackeyed pea mixture plus 1/2 cup rice
- Calories: 314
- Sodium: 59 mg
- Fat: 4 g
- Carbohydrates: 58 g
- Fiber: 9 g
- Protein: 14 g
Keywords: okra, hoppin johns, peas, black eyed peas