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Hoppin' John   HT  ACC  West Indian  50mins



Serves 4   Hot   Accompaniment   Pulses  Bacon  Pork  Gluten Wheat Dairy Free  Eggless  Caribbean west Indies  North American




720ml/24fl.oz. Fresh Chicken Stock

250g/9oz Fresh Tomatoes, chopped

4 tbsp chopped Spring Onions

1 Chili Pepper, deseeded and finely chopped

1/2 teasp Saffron Threads

1 Bay Leaf

2 teasp freshly chopped Thyme Leaves

250g/9oz Long Grain Rice

4 Rashers Thick Cut Bacon, coarsely chopped

1 x 400g/14oz tin Black-Eyed Beans, drained

Salt and Black Pepper





1. Place the stock, tomato, spring onions, chilli, saffron, bay leaf and thyme in a large saucepan. Bring to the boil then continue to boil for 3 minutes.


2. Add the rice, stir well then reduce the heat and simmer, uncovered,  for 15 minutes, adding a little extra water or stock if necessary.


3. Meanwhile, heat a frying pan until very hot, add the bacon and fry until cooked through but not crispy.


4. Add the bacon, beans, salt and pepper to the rice mixture, mix well and continue to simmer, uncovered, for 10 minutes, stirring from time to time until the rice is cooked and all the liquid has been absorbed.


5. Remove and discard the bay leaf.  Serve hot.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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