Lucky Hoppin? John

• 2 Tbs. canola oil
• 2 cups diced onion
• 1 Tbs. minced garlic
• 1 Tbs. cider vinegar
• 2 cups (1 lb.) black-eyed peas, sorted, soaked overnight and drained, or 6 cups fresh or frozen
• 6 cups vegetable stock or water
• 1 cup long-grain rice
• 8 oz. smoked tofu, crumbled
• 2 cups finely diced green, red, yellow and orange bell peppers
• 2 Tbs. minced hot red pepper, optional
• 1 tsp. salt, or to taste
• 1/2 tsp. ground cayenne
• 1/2 tsp. freshly ground black pepper
• 1 tsp. ground thyme

1. Heat 3-qt.
2. Dutch oven over medium heat, and add oil.
3. Saute onion and garlic about 8 minutes, or until golden.
4. Add vinegar, and shake pan until dry.
5. Add black-eyed peas and stock, bring to a boil and cover.
6. Reduce heat to medium and cook 35 minutes.
7. Add remaining ingredients, replace cover and cook over low heat 25 minutes, or until rice is tender.

canola oil, onion, garlic, cider vinegar, blackeyed peas, vegetable stock, longgrain rice, green, hot red pepper, salt, ground cayenne, freshly ground black pepper, ground thyme

Taken from www.vegetariantimes.com/recipe/lucky-hoppin-john-2/ (may not work)