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.
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.