Hoppin’ John Reimagined: Instant Pot and Vegetarian

Gentle Readers, don’t believe all that you read on the internet. Especially if it concerns the cooking time for black-eyed peas in an InstantPot. This dish is one of our favorites, and has a lot of toppings, which we happened to have leftover from this and that.

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Hoppin’ John vegetarian style

If you have to choose, don’t skip the tomatoes. They add a freshness that brightens the dish and my mood. Yes, I’m Southern, and yes I can cook dried beans without putting a pig leg in there. Though I eat meat, I don’t like to sacrifice flavor for the rest of the family. Here’s how.

Vegetarian Hoppin’ John InstantPot Recipe

Once more, this is a combination of much Internet research, a lifetime of cooking and eating black-eyed peas, while also paying homage to Bill Smith’s rendition at the Chapel Hill institution Crook’s Corner. I use ghee instead of bacon fat, and the Parmesan rind adds unbelievable depth of flavor.

1 bag of dried black-eyed peas (let’s be honest, they were what’s left during the recent raid on dried beans, I picked up an extra one on principle)
2 healthy Tablespoons of ghee
2 carrots, peeled and diced
1/4 onion, chopped
1 teaspoon salt
3 or 4 good grinds of black pepper
1/2 teaspoon dried thyme
1 bay leaf
6 cups water
1 Parmesan rind (most grocery stores sell these, and they rock, otherwise you can chop the end off of your Parmesan and toss it end, or start saving them going forward)

1-2 cups cooked rice
shredded cheddar cheese
2 scallions, chopped, white and green parts
1 tomato, diced
4 strips of facon bacon, cooked and crumbled
hot sauce, optional, but is it really?

  1. Wash and rinse the black-eyed peas, picking out any bad ones or stones. Drain well.
  2. Set up your InstantPot, turn on Sauté function and wait until it says HOT.
  3. Put the ghee into the InstantPot, let it melt and warm up, then sauté the carrots and onion until they are soft but not burning, a few minutes.
  4. Add the salt, pepper, thyme, and bay leaf. Stir well. Add the water and Parmesan rind, stir well. Add the black-eyed peas, and stir however you’d like to at this point.
  5. Put the lid on the InstantPot, set the lid to sealed/pressure. Cancel the program and set to cook at High Pressure for 15 minutes. Once it cooks, let it Natural Pressure Release for 15 minutes.
  6. Open the pot, stir, discard the bay leaf and the Parmesan rind. Taste for seasoning and adjust salt if needed.
  7. Serve black-eyed peas over cooked rice, topping with cheese, scallions, tomato, and facon. Dash with hot sauce and enjoy.

Coming up next, Homemade Granola Bars from The Practical Cook Junior. 

3 Comments

Filed under Recipes

3 responses to “Hoppin’ John Reimagined: Instant Pot and Vegetarian

  1. Great tip with the Parmesan rind!

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