/hoppin’ john-spicy rice with blackeyed beans, tomatoes and onion
Thoppin-john-spicy-rice-with-blackeyed-beans-tomatoes-and-onion

hoppin’ john-spicy rice with blackeyed beans, tomatoes and onion

Hoppin’ john: A traditional West Indian recipe now firmly incorporated into
the American Southern ‘soul’ food repertoire, Hoppin’ John is a
spicy mixture of black-eyed beans, rice, tomatoes and onion. It is
particularly tasty when served with the other staples of ‘soul’, such as
ham hocks, pork chops and kale. A well-chilled beer is best with this
delicious but spicy food.

Serves 4–6

Dried black-eyed beans 220 g (8 oz), soaked in
cold water overnight and drained
Water 1.25 litres (40 fl oz /5 cups)
Salt 11/2 tsp
Long-grain rice 220 g (8 oz), washedand drained
Cooking oil 1 Tbsp
Onion 1, medium, peeled and finely chopped
Canned peeled tomatoes 400 g (14 oz)
Cayenne pepper 1/4 tsp
Ground blackpepper 1/2 tsp

Place beans in a large saucepan. Add water and 1 tsp salt.
Place over moderately high heat and bring to the boil.
Reduce heat to low, partially cover pan and simmer beans for 1 hour 30 minutes.

Stir in rice, cover pan and simmer for 15 minutes.

Meanwhile, heat oil in a small frying pan. Fry onion, stirring occasionally, for 5–7 minutes, or until onion is soft and
translucent but not brown. Remove pan from heat and stir in tomatoes with canned juices, cayenne pepper, pepper and
remaining salt.

Add to simmering rice and stir to mix. Replace cover and continue to simmer for 15–20 minutes or until rice and
beans are tender.

Remove from heat and serve immediately.

 

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