Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
14 hr
30 min
4 servings


  • 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


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.


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