Hoppin' John with Bacon and Collard Greens
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Ingredients
- 150 g smoked bacon lardons
- 800 g tinned black-eyed beans
- 1 onion, diced
- 2 garlic cloves
- 2 celery stalks, sliced
- 400 ml chicken stock
- 300 g long-grain white rice
- 300 g collard greens
- 0.5 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 613 kcal
- Protein
- 27.9 g
- Carbohydrate
- 92.9 g
- of which sugars
- 5.3 g
- Fat
- 10.3 g
- of which saturates
- 3.5 g
- Fibre
- 16 g
- Salt
- 3.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the smoked bacon lardons in a large pot over a medium heat for 5 minutes until the fat runs and they start to crisp.
- 2
Add the onion, garlic cloves and celery stalks and cook for 6-7 minutes until softened.
- 3
Stir in the long-grain white rice, tinned black-eyed beans and chicken stock, and bring to a simmer. Cover and cook for 15-18 minutes until the rice is tender, stirring once or twice.
- 4
Meanwhile, strip the collard greens from their stalks, shred and steam for 5-6 minutes until tender.
- 5
Stir the dried chilli flakes through the rice, then serve with the collard greens alongside.
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