South Carolina hopping John

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 10
Servings 4


  • 125
    chickpeas or black-eyed beans
  • 4
    rashers bacon
  • 15
  • 1
    small onion, chopped
  • 1
    clove garlic, crushed
  • 250
    cooked long-grain rice
  • 30
    red wine vinegar
  • salt and freshly ground black pepper
  • 30
    chopped fresh chives
  • 60
    chopped fresh parsley


1. Soak the peas or beans in cold water for 8 hours. Drain and cook in boiling salted water until tender. Drain, reserving 60 ml of the cooking liquid. 2. Sauté the bacon in the oil until crisp. Drain on absorbent paper, crumble and set aside. 3. Cook the onion in the bacon fat for 1 minute. Add the garlic and cook for a further 3 minutes. Stir in the cooked peas or beans, bacon and rice. Cook, stirring constantly until heated through. 4. Add the vinegar and enough reserved liquid to moisten the mixture. Cook for 5 minutes. Season, transfer to serving dish and sprinkle with chives and parsley. Serves 4

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