Hoppin' John

Name: Hoppin' John
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT14H0M0.000S
Yield: 4 servings
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

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Level: Intermediate
Total: 14 hr

Prep: 30 min
Inactive: 12 hr
Cook: 1 hr 30 min

Yield: 4 servings

Level: Intermediate
Total: 14 hr

Prep: 30 min
Inactive: 12 hr
Cook: 1 hr 30 min

Yield: 4 servings

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.