Hoppin' John

By marck

From Deborah Madison's "The Vegetarian Table: America"

Nutrition information per serving:
519 calories; 20% of calories from fat, 11 g fat, 3.4 g saturated fat, 7.8 mg cholesterol, 86 g carbohydrates, 19 g protein, 12 mg sodium, 12 g fiber

Ingredients

• 2 Tbsp peanut oil
• 1 Tbsp butter
• 1 large yellow onion
• 2 bay leaves
• 1/2 tsp dried thyme
• 1/4 tsp chipotle chile powder or regular chile powder
• 1/8 tsp ground allspice
• 4 C frozen or reconstituted black-eyed peas
• 1 tsp salt
• Freshly grond pepper
• 1 C long-grain white rice, cooked according to package directions

Preparation

Step 1

1. Melt butter with oil in large, heavy saucepan over medium heat. Add onion, bay leaves, thyme, chili powder and allspice. Cook, stirring often, until onion is lightly browned, about 7 minutes.

2. Add black-eyed peas; cover with water. Increase heat to medium high; heat to a boil. Lower heat to a simmer; cover. Cook until peas are just tender, 20-25 minutes, checking pan and adding more water if needed. Uncover; cook over medium heat until water is mostly absorbed, about 5 minutes. Season with salt and pepper to taste. Serve over rice.