Hoppin' John with bacon and rice
Black-eyed beans, smoky bacon and rice cooked in one pot. A Southern good-luck dish.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Black-eyed beans (tin)2 tins
- Smoked back bacon200 g
- Basmati rice300 g
- Brown onions150 g
- Peppers1 pepper
- Garlic3 cloves
- Vegetable stock cubes1 cube
- Spring onions1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the bacon and fry it in a large pan with a lid over a medium heat for 5 minutes, until crisp.200 g smoked back bacon
- Chop the onion and pepper, crush the garlic and add them to the bacon. Cook for 5 minutes until soft.150 g brown onions1 pepper3 cloves garlic
- Stir in the rice, the drained black-eyed beans, the crumbled stock cube, 650 ml of water and a teaspoon of dried thyme.2 tins black-eyed beans300 g basmati rice1 cube
- Bring to the boil, cover and simmer on a low heat for 15 minutes, until the rice is tender. Rest for 5 minutes, then fluff with a fork and scatter with sliced spring onions.1 bunch spring onions
Cook the rice in the bacon fat for a minute before adding the water, so every grain picks up the flavour.
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