- 1 onion, diced
- 1 green bell pepper, diced
- 1 tablespoon canola oil, or as needed
- 3 cups cooked brown rice
- 1 (16 ounce) can red kidney beans, drained
- 10 ounces tomato paste
- 1 (10 ounce) package frozen black-eyed peas
- 15 drops hot sauce (such as Tabasco®)
- 1 pinch smoked salt, or to taste
- 1 pinch dill weed, or to taste
- 1 pinch mustard powder, or to taste
- 1 pinch garlic powder, or to taste
- 1 pinch dried savory, or to taste
- Combine onion and green bell pepper in a skillet; add enough canola oil to coat onion and bell pepper. Cover skillet and cook onion and bell pepper over medium heat until tender, about 15 minutes.
- Mix rice, kidney beans, tomato paste, black-eyed peas, hot sauce, smoked salt, dill weed, mustard powder, garlic powder, and savory into onion and bell pepper; cook and stir until heated through, about 10 minutes more.
04/09/2018
recipepes.com
Vegan Cajun Hoppin' John, recipe
PT15M
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5
455 calories
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