A tasty appetizer or main dish, these gluten free Hoppin' Johns make great hush puppies or veggie burgers, baked or fried!

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INGREDIENTS

• 2 cups dried and soaked black-eyed peas or frozen or canned black-eyed peas
• 1 tablespoon extra virgin olive oil
• ¾ cup carrots, peeled and diced
• ½ cup celery, diced
• 1 small red onion, diced
• 1 teaspoon garlic, minced
• ¼ cup dry white wine
• 1 cup cooked brown rice
• 2 tablespoons fresh Italian Parsley, chopped
• 1 smoked chipotle chile in adobo sauce, diced (select gluten free brand)
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper
• 1 tablespoon gfJules® Gluten Free All Purpose Flour
• ½ cup mayonnaise or egg-free substitute
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• ¼ teaspoon cayenne pepper

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DIRECTIONS

➊ Gluten Free Hoppin' John

➋ 1. If using dried peas, drain after soaking. 

➌ For dried or frozen peas, place in a large pot and cover with

➍ water.  Bring to a boil, then lower to simmer, uncovered, for 45 minutes or until tender.  Add more water during the simmer if the water level reduces to below the peas. 

➎ 2. Once cooked and tender, drain and set aside. 

➏ If using canned peas, rinse, drain and set aside without cooking.

➐ 3. In a large skillet, heat olive oil over medium heat. 

➑ Add carrots, celery, and onion and sauté for 10 minutes or until the onion is translucent. 

➒ 4. Add garlic and cook another 2 minutes.  Add the wine and stir.  Continue to cook over low heat until the wine has evaporated and mixture is fairly dry.  Set aside.

➓ 5. Measure out 2 cups of the prepared peas and set aside.