Daily Vegan Lunch for 13 March, 2013: Hoppin’ Jane

It’s like Hoppin’ John just for girls.

Hoppin' Jane

INGREDIENTS:

1 can black-eyed peas or about 1.5 cups rinsed & drained
1 carrot, chopped
2 ribs celery, chopped
1 cup sweet bell pepper
1/2 a large onion, chopped
3/4 cup tomato sauce or spaghetti sauce
1/2 teaspoon sage
1/2 teaspoon oregano
1 teaspoon dill
2 cloves garlic, minced
Salt to taste

DIRECTIONS:

Fry onion in a pan or pot in a little oil or water over medium heat until translucent.  Add carrot and celery. About cooking carrot and celery: don’t worry about cooking them until soft. Carrots and celery are better for you just barely cooked and I think they taste better when they still have most of their firmness. Add sage, oregano, and dill and allow them to fry for about 30 seconds or until fragrant.  Add beans, bell pepper, and spaghetti sauce, heat through.  Add garlic and mix thoroughly.  Serve over rice or alongside bread.

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