Recipes: Black-eyed beans and Hoppin' John

Los Angeles Times Staff Writer


2 cups hot cooked rice

1 2/3 cups drained, cooked or canned blackeye beans

Red Pepper Dressing (recipe below)

8 ounces sliced hot cooked sausage or cubed ham

1 cup thinly julienne sliced carrots

1/2 cup minced celery

1/4 cup minced onion

Dash salt

Chopped parsley

Marinate hot rice and beans in 1/3 cup Red Pepper Dressing. Cool at room temperature. Add sausage, carrots, celery, onion and salt. Mix gently. Sprinkle with parsley. Makes 6 to 8 servings.

Red Pepper Dressing

1/2 cup oil

1/4 cup vinegar

1/2 teaspoon salt

1/4 teaspoon crushed oregano

1/8 teaspoon black pepper

1/8 teaspoon cayenne

1/2 bay leaf

Combine oil, vinegar, salt, oregano, black pepper, cayenne and bay leaf. Mix well. Let stand at least 1 hour to blend flavors. Remove bay leaf before using. Makes 2/3 cup dressing.


1/2 pound (1 cup) dry blackeye beans

3 cups hot water

2 tablespoons olive oil

1 clove garlic, minced

1 cup chopped onion

1/2 teaspoon salt

Dash cayenne pepper

1/2 teaspoon garlic salt

1/2 teaspoon oregano

2 cups chicken stock

1 quart hot cooked rice

Rinse beans in cold water. Place beans in large pan, covering with hot water. Allow beans to soak overnight. For quick method, bring beans and water to boil, allow to boil for 2 minutes, remove from heat and let stand for 1 hour.

Heat olive oil in saucepan. Cook garlic and onion in oil until transparent. Add salt, garlic salt, cayenne, oregano and chicken stock. Drain beans, discarding liquid. Add beans to chicken stock. Cover and cook slowly about 30 minutes or until beans are tender.

For each serving, serve beans in liquid over rice. Allow 1/2 cup beans and 1/4 cup rice for each serving. Makes 3 1/2 cups beans, 6 to 8 servings.

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