Hoppin' John
Preparation Time: 15 minutes | Cooking Time: 35 minutes
This dish is traditionally eaten on New Year's Day, when it is said to bring good luck for the year ahead.
3 cups chicken stock
1 large tomato (250g), chopped coarsely
4 tablespoons finely chopped spring onions
1 fresh green chilli pepper, seeded, chopped finely
2 teaspoons fresh thyme leaves
1 bay leaf
1/2 teaspoon saffron threads
12 whole black peppercorns
1 1/4 cups (250g) white long-grain rice
4 rashers thick-cut back bacon, cut into large pieces
450g tin black-eyed beans, drained
Salt, to taste |
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Bring stock to a boil in large saucepan, add tomato, onion, chilli pepper, thyme, bay leaf, saffron and peppercorns; boil, uncovered, 2 minutes. Add rice; simmer, uncovered, stirring occasionally, 15 minutes. If necessary, add a little water to prevent the rice from drying out.
Meanwhile, cook bacon in medium non-stick frying pan until cooked through, but not crisp.
Stir bacon and beans into rice mixture; simmer, uncovered, stirring occasionally, 10 minutes or until rice is cooked and liquid is absorbed.
Discard bay leaf; add salt before serving.
SERVES 4 |
