Vegetarian Hoppin’ John

1 cup dried black-eyed peas or field peas
2 tbsp. olive oil
1 medium onion, coarsely chopped
1/2 tsp. ground black pepper
1 tsp crushed red pepper flakes
1 tsp. salt
5 or 6 peeled whole tomatoes, or half a 28-ounce can, drained (optional)
1 1/2 cups uncooked rice

Wash the peas in a strainer, and soak them for 4 hours in ample fresh water. When ready, heat olive oil over medium-high heat in a 4-quart pot, add onion, and cook until softened, about 5 minutes. Add 6 cups water, black pepper, red pepper and salt, and bring to a boil.

Let mixture boil 10 minutes, and then add peas. Maintain a low boil, uncovered, until peas are nearly tender (25 minutes for black-eyed peas, 30 minutes for field peas). In a bowl, lightly crush tomatoes, and add to pot. Add rice to pot, reduce heat to low and simmer, covered, 20 minutes.

Turn off flame, and allow Hoppin' John to steam in pot, lid on, for 5 minutes. Fluff Hoppin' John and serve. Great served with collard greens.

Time: 1 hour 30 minutes, plus 4 hours' soaking
Yield: 6 servings

By Jan Andrew