Hoppin' John, a mixture of black-eye beans and rice, is an indispensable part of the Southern ''soul food'' repertoire. It is traditionally served with ham hocks or smothered pork chops, collards and corn bread.
serves 4 - 6
225 g (8 oz) 1 1/3 cups Dried black-eye beans, soaked in cold water overnight and drained
1 1/4 litres (2 pints) 5 cups Water
1/2 tsp Salt
225 g (8 oz) 1 1/3 cups Long-grain rice, soaked in cold water for 30 minutes and drained
1 Tbs Vegetable oil
1 Medium onion, finely chopped
425 g (14 oz) Canned peeled tomatoes
1/4 tsp Cayenne pepper
1/2 tsp Black pepper
1. Put the beans in a large saucepan and pour over the water and salt. Bring to the boil, reduce the heat to low and half-cover the pan. Simmer for 1 1/2 hours. Stir in the rice, re-cover and simmer for 15 minutes.
2. Meanwhile, heat the oil in a frying-pan. Add the onion and fry until it is soft. Remove the pan from the heat and stir in the tomatoes and can juice, and seasonings. Pour the mixture jnto the beans and rice, and stir to blend. Re-cover and simmer for a further 15 to 20 minutes, or until the rice and beans are cooked and tender. Serve at once.
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