Hoppin' John Soup (Black-eyed Bean Stew)
A lucky New Years black-eyed bean stew with smoked bacon.
- 2 onions peeled and cut into large chunks
- 1 red bell pepper deseeded and cut into large chunks
- 3 sticks of celery cut into large chunks
- 2 garlic cloves peeled
- 1 tbsp chopped ginger
- Scotch bonnet chilli to taste optional, leave out if feeding children
- 12 slices of thick cut smoked bacon cut into thin strips
- 1 tbsp olive oil
- 500 g (2 1/4 cups) black-eyed beans soaked for 2 hrs and rinsed
- 1 L (4 cups) of maggi stock or chicken stock
- 2 bay leaf
- 1 tsp dried thyme
- Ground black pepper
- 4 spring onions scallions finely chopped
Place onion, pepper, celery, garlic, chilli and ginger into a food processor and chop roughly.
Heat oil in a large cooking pot and fry bacon till it is nice and crispy. Remove a quarter of the bacon and set aside for garnish.
Add the chopped vegetable mixture to the bacon and fry the mix for about 10 mins, stirring occasionally.
Then add in the beans, stock, bay leaves and thyme, mix well, bring to the boil.
Then reduce heat and cover and simmer for between 60 -90 mins depending on how soft you want your beans. You may need to add in more stock if it dries out.
Add in salt and black pepper to taste.
Serve this over rice and top with the rest of the bacon and chopped spring onions.
Maggi is a stock cube we use in Sierra Leone. For this particular stock I used 1 Maggi cube for 1 litre of water.
Serving: 6servings | Calories: 438kcal | Carbohydrates: 28g | Protein: 12g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 985mg | Potassium: 605mg | Fiber: 6g | Sugar: 7g | Vitamin A: 555IU | Vitamin C: 5.4mg | Calcium: 59mg | Iron: 3.3mg