Hoppin' John


  • 2 cups brown rice
  • 1 bay leaf (optional)
  • 2 15-ounce cans black-eyed peas, with liquid Garlic, minced, to taste Salt and pepper
  • 1 28-ounce can diced tomatoes
  • 2 tablespoons dried basil
  • 1 tablespoons dried marjoram
  • 1/4 cup red wine
  • 1/4 cup water
  • 1 tablespoon molasses Salt and pepper, to taste
  • White cheddar cheese, grated
  • 1 green pepper, diced
  • 1 white onion, diced

  • Prepare rice according to package directions, but add bay leaf with water for flavor (if desired). Generally, the rice will cook in 1/2 hour.
  • Combine black-eyed peas, garlic, salt and pepper in a saucepan over medium-low heat until warm, about 20 minutes.
  • Combine all the sauce ingredients in a medium saucepan, cover and bring to a boil. Lower heat and simmer, uncovered, until tomatoes break down and the sauce is thickened to your taste, 20 to 45 minutes.
  • To assemble: On each plate, layer rice, then black-eyed peas, then sauce. Top with cheese, peppers and onions.