Carrot, Cumin & Cayenne Hoppin John

vegan stew, plant based meals, vegan dinner, winter warmers, vegan comfort food, vegetable stew, gluten free, high protein

Yield: 4-6

Author: Suze Morrison

Print

With ImageWithout Image

Carrot, Cumin & Cayenne Hoppin John

Prep time: 1 HourCook time: 1 H & 20 MInactive time: 24 HourTotal time: 26 H & 20 M

This fabulous soup combines the warmth and aroma of cayenne with the earthiness of root vegetables

Ingredients

• 1.8l Vegetable Stock
• 180g Dried Pinto Beans
• 2 Red Onions, finely sliced
• 180g Baby Carrots, chopped if large
• 3 Cloves Garlic, finely sliced
• 2 Bay Leaves
• 1 Jalapeno, finely sliced
• 180g Long Grain Rice
• ½ tsp Cayenne pepper
• 1tsp Cumin Seeds, dry toasted
• 5tbsp Vegan Butter, cubed
• Diced Persimmon, Chives & Yogurt to serve

Instructions

1. Soak the Beans in cold water overnight. Drain and add to a small pot with the stock. Add the onions, carrots, garlic, bay, and jalapeno. Bring to a simmer and reduce the heat to low, cook for 1 hour, or until tender.
2. Remove 1 ladle of the beans and two ladles ofthe stock for later. Keep the rest of the beans in the stock. Preheat oven150C.
3. Add 900ml Water to a large pan and bring to a boil. Add 1 tsp salt along with the rice. Simmer until the rice just undercooked. Drain and spread onto a baking sheet. Sprinkle with the cayenne, cumin, and 4 tbsp butter.
4. Pop into the oven and cook for 7 minutes, stir, and cook 5-10 minutes more, or until dry and flavour filled.
5. Add the reserved 1 ladle of beans and stock, along with the remaining 1 tbsp butter to a blender and blend to a smooth sauce.
6. Using a slotted spoon, remove the beans from the stock and toss with the rice, pour over the bean sauce and serve sprinkled with persimmon, yogurt & chives.

https://gourmetglow.co.uk/recipes/carrot-cumin-cayenne-hoppin-john

If you are interested to know more about my services, please get in touch