Br'er Joe ☕️
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June 25, 2021
This is a variation on the Hoppin’ John recipe on page 151 of What Do I Eat Now? a book from the American Diabetes Association. Its name comes from the use of field peas instead of black-eyed peas; and the fact that my brother’s name is Joe, and he loves field peas. If you’re a lover of coffee (aka joe), enjoy a cup of joe with Br’er Joe!
1 1/4 cups raw brown rice (about 3-3/4 cups cooked)
1 1/2 cups dry field peas (about 3 cups cooked)
1 cup chopped celery
1/4 cup plain, low-fat yogurt
3/4 cup grated medium-sharp cheddar cheese
15 oz can diced tomatoes, drained (save the liquid for another cooking project)
1 cup coarsely chopped red onion
1/2 cup coarsely chopped orange bell pepper
salt and pepper to taste
Pick over the dry field peas, discarding any that are broken, shriveled, or moldy. Rinse well. Soak the peas in water to cover plus one inch, for about 4 hours.
Rinse the raw rice. In a 2-quart pot, bring 2-1/2 cups of water to boiling. Add rice; stir; allow to return to near boil. Stir well; put on a fitted cover; and turn heat as low as possible. Simmer 30-40 minutes, or until all the water is absorbed.
Set rice aside. Drain the soaked field peas. Put in another 2-quart pot with water to cover. Add the chopped celery. Bring to boiling; cover; and let simmer, stirring occasionally, until peas are tender, about 40-45 minutes. (They shouldn’t be mushy, though).
Using a large, slotted spoon, transfer the cooked field peas to a 5-quart pot. Stir in the cheese, mixing well so that the cheese can melt. Stir in the yogurt, salt, and pepper. Add the drained, diced tomatoes and mix well. Follow up with the chopped onion and bell pepper. Mix well.
Lastly, stir in the cooked brown rice. Makes 9-10 cups.
I’ve got further variations on this dish in mind: lentils, black beans, or pintos instead of field peas. Sweet vidalia onions instead of red onion. Red bell pepper instead of orange. Mozzarella cheese instead of cheddar. The sky’s the limit!