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A bowl of Hoppin’ John soup garnished with bacon, spring onion and cress

Hoppin' John Soup (Black-eyed Bean Stew)

A lucky New Years black-eyed bean stew with smoked bacon.
Course Main
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 438kcal


  • 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
  • Salt
  • 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