Black-eyed peas, rice, and veggies form this hearty, smoky meal-in-one. Make some for New Year's luck - or just because it's darn delicious!
For the black-eyed peas:
1pounddried black-eyed peassorted and rinsed
1medium yellow onionpeeled and halved
3medium cloves garlicpeeled and halved
4dried bay leaves
For the Hoppin' John:
1medium yellow oniondiced (about 1 cup)
3stalks celerydiced (about 1 cup)
1medium red bell pepperseeded and diced
1cupbrown basmati ricerinsed
The cooked black-eyed peas
1cupreserved broth from the beans
1 1/2cupslow-sodium vegetable broth
1jalapeño pepperseeds removed, minced
5sprigs fresh thyme
1teaspoonkosher salt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
1bunch green onionsscallions, chopped
1/4cupchopped fresh parsley
Add the black-eyed peas, onion, garlic, bay leaves, smoked paprika, kombu, and 8 cups water to the Instant Pot. Cook on manual/high pressure for 15 minutes. Release and drain the peas, reserving 1 cup of the cooking liquid and discarding the onion, garlic, kombu, and bay leaves. Set aside the peas and reserved cooking liquid.
Clean and dry the Instant Pot. Add olive oil. When hot, add the onion, celery, and bell pepper. Saute until soft, about 8 minutes.
Add the rice, cooked black-eyed peas, 1 cup reserved cooking liquid, vegetable broth, jalapeno pepper, thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
Cook on manual/high pressure for 15 minutes. Quick release. Remove lid and remove thyme stems. Taste and add more salt and pepper to taste. Scoop into bowls and top portions with scallions and parsley.