Hoppin' John
Serves: 3
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
44
Spice
42
Sweetness
59
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 medium
Onion (finely chopped)2 cloves
Garlic (crushed)1
Bay Leaf1 pinch
Thyme2 tsps
Cayenne Pepper1
Salt170 g
Long Grain RiceDirections:
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
4
Fry the onion and garlic until soft, not brown, in the residual bacon fat then add the tomatoes, fry lightly for 1 minute
5
Add the onion, garlic, tomatoes, bacon, bay leaf, thyme, cayenne and black pepper, to taste, to the cooked blackeyed beans and taste for salt
6
Cook for a further 20 minutes, the water should have evaporated by this time
7
In the meantime, cook the rice and add to the blackeyed bean mixture
8
Transfer to a serving dish