Hoppin' John with bacon and rice
Black-eyed beans, smoky bacon and rice cooked in one pot. A Southern good-luck dish.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Black-eyed peas (can)2 cans
- Bacon200 g
- Long-grain white rice300 g
- Yellow onions150 g
- Bell peppers1 bell pepper
- Garlic3 cloves
- Vegetable bouillon cubes1 cube
- Scallions1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, italian seasoning. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten.
Always check the label. Products vary by store 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 bacon
- Chop the onion and pepper, crush the garlic and add them to the bacon. Cook for 5 minutes until soft.150 g yellow onions1 bell pepper3 cloves garlic
- Stir in the rice, the drained black-eyed beans, the crumbled bouillon cube, 650 ml of water and a teaspoon of dried thyme.2 cans black-eyed peas300 g long-grain white 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 scallions.1 bunch scallions
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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