Banjar-style Black Eyed Peas and Rice

Ingredients

In the original American Hoppin' John recipe, bacon or ham hock is often used to add smokiness and depth of flavor. However, in this Banjar adaptation, we focus on the aromatic spices and omit the use of meat. This allows the natural flavors of the black-eyed peas and spices to shine through, resulting in a vegetarian-friendly dish that is equally delicious and satisfying. We alse have the original recipe for Hoppin' John, so you can check it out.

• 1 cup (200g) black-eyed peas, soaked overnight 1 cup (200g) black-eyed peas, soaked overnight
• 2 cups (400g) rice 2 cups (400g) rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) water 4 cups (950ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 65g, 2g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the soaked black-eyed peas and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
4. 4.
   Add the turmeric, cumin, coriander, and salt to the pot and stir well to combine.
5. 5.
   Add the soaked black-eyed peas and water to the pot. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes or until the peas are tender.
6. 6.
   In a separate pot, cook the rice according to package instructions.
7. 7.
   Once the rice is cooked, fluff it with a fork and add it to the pot with the black-eyed peas. Mix gently to combine.
8. 8.
   Serve the Banjar-style Black Eyed Peas and Rice hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Black-eyed peas — Make sure to soak the peas overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For added flavor, you can sauté the rice in a little oil before cooking it.
• Feel free to add diced vegetables like carrots or bell peppers for extra color and nutrients.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chili flakes.
• Serve with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Banjar-style Black Eyed Peas and Rice as a main dish accompanied by a fresh salad or pickles. It can also be served alongside traditional Banjar bread or roti for a complete meal.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of freshly chopped cilantro and serve it in a traditional Banjar-style bowl or plate.