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Vegetarian Black-Eyed Pead & Rice (Hopping John)

Ingredients 1 cup dried black-eyed peas, rinsed and drained 4 cups water 3 small vegetables bouillon cubes 2 cloves garlic, crushed 1 tablespooon vegetable oil 1 tablespoon minced cilantro 1 tablespoon minced parsley 1 teaspoon salt optional 1/2 teaspoon pepper 1 large onion, chopped 2 medium scallions, chopped 1 teaspoon dried thyme leaves 1 large tomato, chopped 1 cup uncooked long-grained rice Directions Combine peas and water i a large saucepan or Dudtch oven.  ADd bouillon and garlic.  Bring to a boil.  REduce heat.  Stir in oil, cilantro, parsley, salt (if used) and pepper.  Cover. Simmer 15 minutes.  Stir in onion, scalllions, thyme and tomato.  Cover.  Simmer 15 to 20 minutes or until peas are almost soft. Stir in rice.  Cover.  Cook until rice and peas are tender.  REmove from heat.  Let stand, covered, 10 minutes before serving.  Yields 6 servings

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