Vegetarian Hoppin’ John

Vegetarian Hoppin' John

Vegetarian Hoppin' John

The Hubster and I like our rice dirty. Though, we have had to clean up our act, recently. Thanks in a large part to my food intolerances. No nightshades = no hot sauce = no dirty rice.

We have tried to find a comparable dish, but they all seem to be a little…lacking. Who knew the hot sauce would add so much flavor to the dish.

This Vegetarian version of a Hoppin’ John was our best attempt at rice and beans to date. Though I wouldn’t go claiming this to be the best beans and rice dish ever. It’s good, it’s just not that good.

Vegetarian Hoppin' John

Vegetarian Hoppin' John

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 -6


  • 1 cup uncooked white rice
  • 2 cups vegetable stock
  • 2 tbs olive oil
  • 1 onion chopped
  • 2-3 carrots chopped
  • 2-3 stalks celery chopped
  • 2 cloves garlic minced
  • 1 can black eyed peas
  • 2 tbs balsamic vinegar
  • salt and pepper to taste


  1. Put rice and vegetable broth in a small-medium saucepan and bring to a boil. Turn heat down to a simmer, and cook until all liquid is absorbed, about 16-18 minutes. Set aside.
  2. Heat olive oil in skillet and add onions. Cook for 3-4 minutes, until onions begin to turn translucent.
  3. Add garlic, carrot, and celery. Cook for an additional 3-5 minutes.
  4. Add black eyed peas and rice. Heat through.
  5. Add balsamic vinegar. Mix thoroughly.
  6. Season with salt and pepper to taste.
  7. Enjoy!

Allergen Information

Nightshade free, dairy free, wheat free, gluten free ,corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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