Wednesday, January 2, 2013

Vegan Hoppin' John

I made this dish, from Eating Well Magazine, a couple of years ago, but felt it was worth a remake, for New Year's Day. We ended up going out on NYD, so we had it on January 2nd. Go figure. I
Give it 4 bowls, because it was quite delicious, yet it lacked originality, in that it was quite similar to many of the dishes I make. Nevertheless, it was an excellent venture back Into the kitchen, after a month of not cooking, after having a baby. Here's to more fun times in the kitch!

Barley Hoppin' John
Adapted from Eating Well
4 servings, 1 1/2 cups each | Active Time: 20 minutes | Total Time: 40 minutes


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 14-ounce can vegetable broth(use 2 cans if using regular pearl barley)
  • 1 cup quick-cooking barley (I used regular, and added cooking time)
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 2 teaspoons lemon juice
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 2 15-ounce cans black-eyed peas, rinsed


  1. Heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper and celery. Cook until the vegetables soften, 3 to 4 minutes. Add garlic and cook 1 minute. Add broth, barley, thyme, lemon juice, crushed red pepper and salt; bring to a boil. Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes. Remove from the heat and stir in black-eyed peas. Cover and let stand for 5 minutes. Serve hot.


Per serving : 320 Calories; 5 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 58 g Carbohydrates; 12 g Protein; 11 g Fiber; 677 mg Sodium; 529 mg Potassium
3 Carbohydrate Serving

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