Makes 4-6 servings
INGREDIENTS
- 1–1/2 cups dried black-eyed peas
- 1/3 to ½ ounce Ocean Harvest Kombu
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 1 medium red or orange bell pepper, diced
- 2 medium celery stalks, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 1/4 teaspoon cayenne
- 1 teaspoon dried thyme
- 2 cups low-sodium vegetable broth
- 6 cups water
- 1 bay leaf
- 1/2 teaspoon liquid smoke
- 2 cups sliced fresh or frozen okra
INSTRUCTIONS
- Soak the black-eyed peas overnight in enough cold water to cover them. Add 2-3 whole strips of kombu to the soaking water.
- Drain the peas and put kombu seaweed into your compost where it will continue to be beneficial.
- Add about 3-4 strips of scissor snipped kombu (no bigger than ½ to 1 inch) to black-eyed peas. Add fresh water and cook until just tender, about 30-45 minutes. They will continue to cook with the vegetables, so you don’t want them too soft.
- Meanwhile, heat the olive oil in a large heavy pot (I use a large cast iron skillet). Add the onion, bell pepper, celery, carrots, garlic, cayenne, and thyme and sauté for 5 minutes.
- Drain your cooked peas, and add them along with 2 cups broth, bay leaf, and liquid smoke. Bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, for 20-30 minutes.
- After the peas and vegetables have cooked for 20 minutes add the okra to the mixture and cook for an additional 10 minutes. Check for tenderness and remove the bay leaf.
- Serve the Hoppin John black-eyed pea mixture immediately over hot brown rice or quinoa. Add salt or pepper to your liking.
- Store leftovers in refrigerator. Even better on day 2 or 3!