Hoppin John – A delicate vegetarian take or Lobia Pulao
As the clocks turn, we welcome another New Year, welcome 2016! I created a vegetarian retake delicate retake on a Southern classic – Hoppin John, a recipe supposed to bring good luck in the New Year.
The Story of my Hoppin John
Hoppin John is a traditional Southern recipe, that might actually have Sengalese roots. This delicate vegan variation might be actually closer to its traditional core.
In this recipe, I do not add any animal products. Instead I up the ante by using some of the bean broth. The dish gets additional body from carrots and celery.
A much-needed break a reflections of a year
I break a mu
ch needed silence from all things virtual, sitting in Kolkata. As I sit reflecting on a year that is gone, I look at the last year with happy reflection. A busy year at work rewarded with more work in the name of a promotion. Some good food writing at Zester (including an MSN and Reuters post). Commencing a youtube channel and lots of good and productive family time.
As for the books, Spices and Seasons, won a few awards, the Indiefab and USA Book Awards. The Bengali Five Spice Chronicles made its way to a reprint.
I caught an Indian movie, Piku and was surprised by how close to home it hit. The lines of relationships, were so close to home. The perennial struggle between parents and children while universal, I could not really ignore the cultural parallels. The home could very well be mine, the dialogue that between mom and me. At the end of the day, what touches us is that which we can relate to.
As for resolutions, I will save them for a later day, closer to reality, which will hit very soon. Today, is time for simple reflection, for reveling in the simple beauty and promise of a new beginning.
This recipe for all you fans of my Rajma Pulao, here is a delicate and light variation with quick cooking lobia or black eyed peas, to mesh this with collard greens, here is a recipe with loads of character.
For a gorgeous recipe with legumes, consider this chickpea pasta with caramelized onions.
As for a visual, do check out the video here.
For my recipe for this Southern dish, I have actually ditched all meat-based products to create a dish that is flavorful and delicate. If served with love and affection, it will indeed convince you that this year you shall be lucky with or without money.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 medium-sized onion, diced
- 2 cloves garlic, minced
- 1 or 2 ribs of celery, finely chopped
- 1 or 2 carrots, diced
- 1 cup white rice (I used basmati rice, which will give this recipe a very delicate and elegant finish.)
- 2 1/2 cups stock or water
- 1 cup cooked black-eyed peas
- 1 teaspoon salt (or to taste)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons red wine vinegar (optional)
- Chopped green onions for garnish
Instructions
- In a pot with a tight-fitting lid, add the olive oil and butter and heat until the butter is melted.
- Add the onion and garlic and sauté for about 5 minutes, until the onion softens considerably and begins to turn pale golden.
- Add the celery and carrot and stir well.
- Stir in the rice and mix well. Add the stock or the water and cup of black-eyed peas.
- Add the salt and the pepper and bring the mixture to a simmer. Cover and cook the rice for 18 minutes. Note: This time works for basmati rice; for other rice varieties allow a few more minutes. Essentially the rice should be soft and all the water should be absorbed.
- Let the rice rest for about 10 minutes, then remove the lid and fluff. Sprinkle with the red wine vinegar if using and garnish with the green onions if using.
Notes
Note: If you are cooking the black-eyed peas yourself, save the cooking liquid and use it for the rice, in lieu of the stock or water.
Henry @ Naturedblend
Just made this as I had soaked lobia…excellent recipe, awesome biryani taste. Thank you for posting this.
rinkub@aol.com
Thank you! One of my always favorite recipes.