Hoppin’ John

Name: Hoppin’ John
Cuisine: Anguilla
Ingredients: 225g/8oz salt bacon, cut into lardons; 225g/8oz blackeyed beans; 225g/8oz salt bacon, cut into lardons; 1 medium onion, finely chopped; 2cloves of garlic, crushed; 4 tomatoes, skinned, deseeded and coarsely chopped; 1 bayleaf; pinch of thyme; 2 tsp cayenne pepper; salt and freshly ground black pepper; salt and freshly ground black pepper; 150g/6oz long grain rice

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This is a very comforting dish, probably from the Caribbean where they have a passion for blackeyed peas. Eat it on its own or as an accompaniment to any meat you might fancy.

Ingredients

225g/8oz blackeyed beans
225g/8

Americas
Anguilla
Side dish
Caribbean
Gluten-free
Spicy

Method

Soak the blackeyed beans overnight in cold water. Strain the beans, put in a saucepan and cover with cold water, add 1 teaspoon of salt, bring to the boil and boil rapidly for 10 minutes, then reduce the heat and simmer for about 1 hour. Fry the bacon and set aside. Fry the onion and garlic until sof