Hoppin' John: it's not just for New Year's anymore!
2 cups chicken broth
1 lb frozen black-eyed peas, thawed
2 tbsp canola oil
12 oz frozen okra, thawed
1 green bell pepper, diced
2 red bell peppers, diced
1/2 large yellow onion, chopped
2-3 cloves garlic, minced
2 tsp ground whole oregano
salt and cayenne pepper to taste
2 tsp chipotle Tabasco sauce
2 cups basmati rice
Bring chicken broth to a boil, add thawed black-eyed peas and simmer over medium heat until tender, about 15-20 minutes.
Meanwhile, bring 3 cups of water to a boil, add rice, reduce heat to medium-low, stir well, cover with a tight-fitting lid and cook for 15 minutes.
Once these have been cooking for a few minutes, heat canola oil in a wide, shallow saucepan over medium heat. Add okra, stir well and cook until softened, about 5 minutes. Add garlic, oregano, salt, cayenne, bell peppers and onion, stir and cook until all vegetables have softened, about 5 more minutes. Add chipotle sauce and black-eyed peas with any remaining broth to the sauce pan and cook until broth has reduced by half, about 5 more minutes.
Once everything is cooked, make a shallow bed of rice on each plate, top with black-eyed pea mixture and serve.
So as you can see, I know quite a few ways to make beans and rice. The veggies and seasonings make all the difference, especially with this recipe. The chipotle hot sauce gives it a nice Liquid Smoke flavor that I miss when I don't have any of this sauce on hand.
When I was plating this up, Steve put spoons on the table and was surprised to discover that I wasn't serving this up in a bowl - because you're supposed to??...Oh, well. Mine's the only hoppin' john with okra that I've ever eaten, so I guess all bets are off. Still, the leftovers got me through a long afternoon, and I'm guessing that they'll do the same again tomorrow.