Rice recipes from West Indies, Jamaica and other tropical islands

Rice Recipies from West Indies

Hoppin'John

From my personal Authentic Recipe Collection

This recipe is a traditional West Indian recipe. Today it is part of the American `Soul` food of the South. In the South it is served with other soul food like ham books and smothered pork chops. It is also traditional to have ice cold beer with this dish.

This recipe is easy to make, but can takes long to prepare. This is a classic lamb dish but our vegetarian visitors can serve this rice dish with yogurt salad or raita and collard greens.

Ingredients - Serves 4-6

8 oz. [1 1/3 cups] dried black-eye beans,soaked in cold water overnight and drained
2 pints [5 cups] water
1 1/2 teaspoons salt
8 oz. [1 1/3 cups] long-grain rice, washed, soaked in cold water for 30 minutes
and drained 1 tablespoon vegetable oil
I medium-sized onion, finely chopped
14 oz. canned peeled tomatoes
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper

Preparation

Place the beans in a large saucepan and pour in the water and I teaspoon of salt. Place the pan over moderately high heat and bring to the boil. Reduce the heat to low, partially cover the pan and simmer the beans for 1 1/2 hours.
Stir in the rice, cover the pan and simmer for 15 minutes.
Hoppin'John, a spicy soulfood dish from America, is a mixture of rice, beans, onions and tomatoes.
Meanwhile, in a small frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Remove the pan from the heat and stir in the tomatoes with the can juice, the cayenne, pepper and the remaining salt.
Pour the onion and tomato mixture into the beans and rice mixture and stir to blend the ingredients. Re-cover the pan and continue to simmer the mixture for a further 15 to 20 minutes or until the rice and beans arc tender.
Remove the pan from the heat and serve at once.

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