Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Hoppin' John

LOCK KEEPERS
  • Level: Intermediate
  • Total: 14 hr
  • Prep: 30 min
  • Inactive: 12 hr
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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Ingredients

8 ounces blackeyed beans (peas)

8 ounces salt bacon, cut into lardons

1 medium onion, finely chopped

2 cloves of garlic, crushed

4 tomatoes, skinned, deseeded and coursely chopped

1 bay leaf

Pinch thyme

2 teaspoons cayenne pepper

Salt and freshly ground black pepper

6 ounces long grain rice

Directions

  1. Soak the blackeyed beans overnight in cold water.
  2. Strain the beans, put in a saucepan and cover with cold water, add 1 teaspoon of salt, bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for about 1 hour.
  3. Fry the bacon and set aside. Fry the onion and garlic until soft, not brown, in the residual bacon fat then add the tomatoes, fry lightly for 1 minute. Add the onion, garlic, tomatoes, bacon, bay leaf, thyme, cayenne and black pepper, to taste, to the cooked blackeyed beans and taste for salt.
  4. Cook for a further 20 minutes, the water should have evaporated by this time. In the meantime, cook the rice and add to the blackeyed bean mixture.
  5. Transfer to a serving dish.

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