Hoppin John

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16 Ingredients

Number of servings

8 thick-cut smoked streaky bacon rashers
3 cloves garlic, crushed
1 onion, roughly chopped
1 green capsicum, roughly chopped
3 celery sticks, roughly chopped
200grams kale, de-ribbed and roughly chopped
1 jalapeño, finely chopped
1teaspoons white pepper
1teaspoons chilli flakes
1teaspoons dried oregano
1 pinch salt
1 knob butter
1/2 cup cider vinegar
1 spring onion, chopped (to garnish)
450grams dried black-eyed beans
400grams long-grain white rice

Description

Spicy jalapeño and shredded kale pep up this simple dish of rice and beans,traditionally made with collard greens.

Method

Step 1 of 5

Cook the bacon over a medium heat in a Dutch oven, heavy-based soup pot, or flameproof casserole. Stir in the garlic. Add the onion, green capsicum, celery, and kale. Next, add the jalapeño, white pepper, chilli flakes, oregano, and 1/2 tbsp salt, or to taste.

Step 2 of 5

Cook, stirring occasionally, for 7-10 minutes until the onions and capsicums have softened. If the mixture begins to stick to the pan, add some butter, as needed.

Step 3 of 5

Add the vinegar, beans, and 1L of water. Reduce the heat to a simmer, cover, and cook for 1-2 hours, until the beans are softened but not mushy.

Step 4 of 5

About 20 minutes before the end of cooking time, bring 1L of water to the boil in a large, heavy-based saucepan. Add a pinch of salt and stir in the rice. Increase the heat to high and bring the water back to the boil. Cover, reduce to a low heat, and simmer until the rice has absorbed the water and softened.

Step 5 of 5

Spoon the rice into a serving dish and top with the beans. Garnish with the spring onion and serve hot.