Hoppin' John
- Total:
- 14 hr
- Prep:
- 30 min
- Inactive:
- 12 hr
- Cook:
- 1 hr 30 min
- Yield:
- 4 servings
- Level:
- Intermediate
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.
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