I found this recipe in Hangfire Southern Kitchen cookbook and as a huge BBQ fan have been lucky enough to eat at their restaurant many times (a real treat). Sam and Shauna are amazing women and certainly know how to cook!! When I saw this recipe I thought how easy it would be to make it Slimming World friendly. It's really tasty and filling and very easy to make. It's a rice and beans dish originally from the Southern States of the USA there are various theories about why it's called that one is the children loved it so they would hop around when it was served. It is traditionally served on New Years Day for good luck.
I served it with some lean cooked gammon and my Winter coleslaw recipe if you would like the recipe for that then please click here .
1 red pepper (finely chopped)
1 green pepper (finely chopped)
1 red onion (finely chopped)
3 celery sticks (finely chopped)
4 cloves garlic (crushed)
1 tsp chili flakes
2 bay leaves
1 litre vegetable stock
400g tin black eyed beans (drained and rinsed)
225g long grain rice
2 tbsp creole or all purpose seasoning (I used cajun as its what I had in)
salt and pepper
low calorie spray oil
Spray a large pan with the spray oil and over a low to medium heat gently fry the peppers, onion, garlic, celery, bay leaves, chili flakes and seasoning and fry until the vegetables are soft add a splash of water if it starts to stick.
Add the stock to the pan and bring to the boil then add the rice and beans and stir well, Cover the pan and lower the heat and simmer for 20 minutes.
Take off the lid and taste the rice should be cooked and most of the water absorbed if not just add a little more hot water and simmer for a bit longer. Taste if it needs any salt and pepper. Remove the bay leaves and serve.