Vegetarians recipes |
Hoppin' John |
1 tablespoon light olive oil 1 cup chopped onions 2 garlic cloves -- minced 2 cups chopped ripe juicy tomatoes -- with 1/4 cup water (or 16-oz can diced tomatoes, undrained) 1/2 teaspoon dried basil 1/4 teaspoon dried thyme 3 cups cooked brown rice - (abt 1 cup raw) 1 can black-eyed peas - (16 oz) -- drained, rinsed (or 2 cups cooked - abt 2/3 cup raw) Salt -- to taste Freshly-ground black pepper -- to taste |
Heat the oil in a very large skillet or a stir-fry pan. Sauté the onions over medium heat until translucent. Add the garlic and continue to sauté until the onions are golden. Stir in the tomatoes, basil, and thyme; cook until the tomatoes have softened a bit, about 5 minutes. |