Description
Growing up in Indiana, we never had Hoppin John for New Year's. We usually had sauerkraut and weiners instead ?. So today I'm getting back to my Southern roots and making a big batch of Vegan Instant Pot Hoppin John.
Ingredients
Units
Scale
- 1 onion
- 2 ribs celery
- 1 carrot
- 3 cloves minced garlic
- 2 cups dried black-eyed peas
- 1 cup rice (I used white)
- 2 cans fire-roasted tomatoes (15oz ea)
- 4 cups low sodium vegetable broth
- 1 cup water
- 2 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 bay leaf
- 1/2 bunch kale
- 1 tablespoon balsamic vinegar
- hot sauce to taste
Instructions
- Dice onion, carrot, and celery and add to instant pot
- Rinse black-eyed peas and rice, and add to instant pot
- Add tomatoes, broth, and water
- Add the garlic and spices
- Stir to mix well and attach lid. Seal.
- Cook on manual for 20 minutes
- Allow steam to vent naturally for 15 min then carefully release any remaining pressure
- Remove the tough ribs from the kale and shred the leaves
- Stir kale into the beans and add balsamic to flavor
- Taste for seasoning