Mike found a great recipe that he amended for our dinner tonight, and ate over some leftover basmati, plus a collard tester recipe for Isa (which will become a new favorite). You'll find the original recipe for the hoppin' john here, but here's how it was amended:
Adams Hoppin' John & changes
2 tablespoons safflower or other light oil
1 medium chopped onions
2 cloves garlic, minced
1 - 14 1/2 oz. can diced tomatoes (Italian style w/basil & oregano)
for future efforts: add at least 1/2 can of tomato sauce to make sauce thicker.
1 - standard size can of Rotel (probably abt. 9 oz but I'm too lazy to check this)
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 bag cook-ready black-eyed peas (cooked in pressure cooker for 9 minutes using quick-release method; you could use 2 cans of b.e.peas instead)
1/2 tsp smoked paprika
1/2 tsp vegan worcestershire sauce
1 tsp chopped chipotle with about 1 tsp adobo sauce from the can
Heat oil in a very large skillet. Add the onions and saute over low heat until translucent. Add the garlic and continue to saute until the onions are golden. Add the tomatoes and herbs and cook until tomatoes have softened a bit, about 5 minutes. Add peas & stir together well, simmer over low heat for 15 minutes.
Serve over rice.
Preparation time: 30 minutes