Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Hoppin' John
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 622
- Total Fat
- 24
- Saturated Fat
- 8
- Carbohydrates
- 78
- Dietary Fiber
- 12
- Sugar
- 6
- Protein
- 25
- Cholesterol
- 37
- Sodium
- 721
- Total: 14 hr
- Prep: 30 min
- Inactive: 12 hr
- Cook: 1 hr 30 min
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
- Soak the blackeyed beans overnight in cold water.
- 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.
- 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.
- 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.
- Transfer to a serving dish.