Beans: Hopping John 11 by Recipe Cottage

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	Hopping John 11

		My Hoppin John Serves 3-4 1/2 cup dry black-eyed peas (soaked overnight) salt 4 whole nutmeg 4 cloves 2 Tbsp canola oil 3-4 shallots, chopped 2 cloves garlic, chopped 1/2 red pepper, diced 1/2 cup white basmati rice 1 1/4 cups vegetable broth a few drops of =D2liquid smoke=D3 2 tsp dried oregano 1/4 tsp ground nutmeg 1/2 tsp red pepper flakes 1 bunch fresh spinach, washed and chopped, optional hot sauce, optional Bring a pot of water to boil with salt. Make a cheesecloth bundle to hold nutmeg and cloves. Add bundle and beans to pot of water, cover and simmer 45 minutes. Rinse and soak rice for 30 mins. Drain rice in a fine mesh strainer and set aside. In a heavy pot heat oil and gently saute shallots, garlic and red pepper 5 minutes. Add rice and continue sauteing 1 more min. Add broth, liquid smoke, oregano, nutmeg and red pepper flakes. Cover and simmer as per rice instructions (about 10 mins). Just before rice is done add spinach. Cover pot and let spinach wilt. Drain cooked black-eyes peas and combine with rice mixture in a large bowl or on a platter.