Vegan Cajun Hoppin’ John

Ingredients

• 1 onion, diced
• 1 green bell pepper, diced
• 1 tablespoon canola oil, or as needed
• 3 cups cooked brown rice
• 1 (16 ounce) can red kidney beans, drained
• 10 ounces tomato paste
• 1 (10 ounce) package frozen black-eyed peas
• 15 drops hot sauce (such as Tabasco)
• 1 pinch smoked salt, or to taste
• 1 pinch dill weed, or to taste
• 1 pinch mustard powder, or to taste
• 1 pinch garlic powder, or to taste
• 1 pinch dried savory, or to taste

Directions

Combine onion and green bell pepper in a skillet; add enough canola oil to coat onion and bell pepper. Cover skillet and cook onion and bell pepper over medium heat until tender, about 15 minutes.

Mix rice, kidney beans, tomato paste, black-eyed peas, hot sauce, smoked salt, dill weed, mustard powder, garlic powder, and savory into onion and bell pepper; cook and stir until heated through, about 10 minutes more.