Prep 10 min
Cook 1 hr 30 min
2 litres ham stock
2 bay leaves
250g black-eyed beans, soaked overnight
150g long-grain rice
50g unsalted butter
50g bacon fat or lard
100g ham trimmings or serrano ham, finely diced
1 small onion, finely diced
2 garlic cloves, finely chopped
1 celery stalk, finely diced
1 small red pepper, finely diced
¼ tsp chilli flakes
1 jalapeño, finely diced
Juice of 1 lemon
Salt and black pepper
variation on the theme of "Hoppin John"Put the stock and bay leaves into a pan, bring to a boil and add the drained beans. Simmer until tender – about an hour – then strain and chill in the fridge, reserving the cooking liquid. Bring the cooking liquid back to the boil, add the rice and cook for 10 minutes, or until tender. Drain the rice and chill.
Melt the butter and lard in a frying pan, add the ham, onion, garlic, celery and red pepper and cook gently until tender but not coloured. Stir in the chilli flakes and jalapeño and cook for two minutes.
Combine this mixture with the beans and rice. Season to taste with the lemon juice, Tabasco and salt and pepper.