About this recipe:This classic dish from the American south has a base of rice and beans, jazzed up with smoked bacon, sweet peppers and hot pepper sauce.
1 tbsp vegetable oil
3 rindless smoked bacon rashers, chopped
1 onion, finely chopped
2 mixed peppers (red, yellow, green, or orange), seeded and diced
2 garlic cloves, crushed
400g can black-eyed beans, drained and rinsed
75g long-grain white rice
250ml vegetable stock, hot
11/2 tbsp red wine vinegar
2 tsp hot pepper sauce
salt and freshly ground black pepper
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Method Prep:20min › Cook:15min › Ready in:35min
Heat the oil in a flameproof casserole or large saucepan over a medium heat. Add the bacon and cook for 5 minutes or until crisp.
Add the onion and cook for 5 minutes, stirring frequently, until softened. Add the peppers and garlic, and cook for 4–5 minutes, stirring from time to time, until the peppers are just tender.
Stir in the black-eyed beans and rice, then pour in the stock. Bring back to the boil and season with salt and pepper, then reduce the heat, cover and cook gently for 15 minutes or until the rice is tender.
Sprinkle over the vinegar and hot pepper sauce and toss through.
Black-eyed beans are small and creamy-flavoured with a black scar where they have been joined to the pod. They are used a lot in American and African cooking and are an essential ingredient of this traditional dish. If dried beans are used, cook 125g first before using in the recipe. Canned pinto beans could be used instead. * This dish would be good served with sausages, burgers or grilled meats, plus a green salad tossed with vinaigrette dressing. Add orange segments to the salad for a fruity twist.