Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Show:
Two Fat Ladies
Episode:
The Lock Keepers
Hoppin' John
Getting reviews...
- Level: Intermediate
- Total: 14 hr
- Prep: 30 min
- Inactive: 12 hr
- Cook: 1 hr 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 622
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 12 g
- Sugar
- 6 g
- Protein
- 25 g
- Cholesterol
- 37 mg
- Sodium
- 721 mg
LOCK KEEPERS
- Level: Intermediate
- Total: 14 hr
- Prep: 30 min
- Inactive: 12 hr
- Cook: 1 hr 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 622
- Total Fat
- 24 g
- Saturated Fat
- 8 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 12 g
- Sugar
- 6 g
- Protein
- 25 g
- Cholesterol
- 37 mg
- Sodium
- 721 mg
Ingredients
Directions
- 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 soft, not brown, in the residual bacon fat then add the tomatoes, fry lightly for 1 minute. Add the onion, garlic, tomatoes, bacon, bay leaf, thyme, cayenne and black pepper, to taste, to the cooked blackeyed beans and taste for salt.
- Cook for a further 20 minutes, the water should have evaporated by this time. In the meantime, cook the rice and add to the blackeyed bean mixture.
- Transfer to a serving dish.
