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Hoppin' John

Updated: Feb 12, 2021

As mentioned in Day 35 of The Challenge

This is a recipe which I very much enjoy, but full disclosure here, it isn't mine, it is my husband's. I had never had it before moving in with him, and he has developed and tweaked it and made it truly his own in the years since. I am always delighted when he decides to make it again, and it is too good not to share. As with almost everything I make (I seem to say this a lot), it is endlessly variable, with different vegetables being able to be included or substituted. Here's the one he made me this time, so moreish just before a night shift, I ended up not wanting my midnight lunch.


500g long grain rice (we used a wild rice mix)

500g kidney beans, cooked (or others of your choice. Traditionally it would be with black eyed peas, but those are hard to obtain here)

200g bacon cut into chunks

200 g cabbage chopped

2-3 chillies, sliced

3 onions, chopped

2 carrots, chopped

2 tsp chilli powder

1 tbsp olive oil

Salt and pepper to taste

1) Fry onions in olive oil in a pan until translucent. Add bacon and stir. Once bacon starts to give off juices, add cabbage and carrot. Add any other herby notes here if you so desire.

2) Cook rice as per instructions. Reserve any cooking liquid from the beans and the rice.

3) Once the rice is cooked, add it to the bacon and veg mix with beans. Add any reserved liquid or about 1/2 c of water and stir.

4) Simmer and spice to taste. Serve hot.

Very simple, minimal dishes but very versatile, tasty and filling.

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