LOCATION: Recipes >> Beans >> Hopping John 12
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Hopping John 12
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HOPPIN JOHN
8 ozs dried black-eyed beans, soaked overnight and drained
2 pints water
1 1/2 tsp salt
8 ozs long-grained rice
3 tsp oil
1 medium-sized onion, finely chopped
15 oz can tomatoes
1/4 tsp cayenne
1/2 tsp black pepper
Place the beans in a large saucepan and pour in the water and 1
tsp salt. Bring to the boil, reduce the heat, partially cover the
pan and simmer 1 1/2 hours. Stir in the rice, cover the pan and
simmer 15 minutes.
Meanwhile, in a small frying pan, heat the oil over a moderate
heat. Add the onion and cook, stirring occasionally, for 5 - 7
minutes, or until soft and translucent but not brown. Stir in the
tomatoes, cayenne and pepper and remaining salt. Pour the onion
and tomato mixture into the beans and rice and stir to blend.
Re-cover the pan and simmer for a further 15 -20 minutes or until
the rice and beans are tender.
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