Smoky Vegan Hoppin' John with Chard

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 lb Black-eyed peas, dried
  • 2 Celery stalks
  • 3 Garlic cloves
  • 1 Green bell pepper
  • 1 Onion
  • 4 Scallions
  • 1 bunch Swiss chard, leaves
  • 1 tsp Thyme, dried

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 2 tsp Cayenne pepper hot sauce
  • 1/2 tsp Liquid smoke

• Pasta & Grains

  • 1 Rice or quinoa, Cooked

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Cayenne pepper
  • 1 tsp Paprika, smoked
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on connoisseurusveg.com

Description

Ingredients

• 1 tbsp. olive oil
• 3 garlic cloves, minced
• 2 celery stalks, diced
• 1 onion, diced
• 1 green bell pepper, diced
• 4 cups vegetable broth
• 1 lb. dried black eyed peas
• 1/2 tsp. liquid smoke
• 2 bay leaves
• 1 tsp. dried thyme
• 1 tsp. smoked paprika
• 1/2 tsp. cayenne pepper
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• 1 bunch (about 3/4 lb.) Swiss chard leaves, sliced into strips
• 2 tsp. cayenne pepper hot sauce (or to taste)
• 4 scallions, chopped
• cooked rice or quinoa, for serving

Directions

• Place olive oil in large saucepan or Dutch oven over medium heat. Add garlic, celery, onion and bell pepper. Sauté until softened, about 5 minutes.
• Add broth, black eyed peas, liquid smoke, bay leaves, thyme, smoked paprika, cayenne, pepper and salt. Stir a few times and bring to a simmer. Allow to simmer, uncovered, until peas are tender and liquid is absorbed, about 40 minutes. Add a bit of water to the pot if it gets too dry. Discard bay leaves.
• Add chard and stir a few times. Allow to simmer about 3 more minutes, until chard leaves are wilted. Season with hot sauce.
• Serve over rice or quinoa. Top with scallions.