Wednesday, February 8, 2012

My version of "Hopping' Jack"

When we lived in Chicago we used to go a restaurant called "Wishbone" where they served the most delicious Hoppin' Jack and Hoppin' John. So now - ten years later - I finally decided to give it a try. All of us - even Mia Rosie - love black beans.

Here is my version

- 2 cups of dry beans soaked overnight in plenty f water
- 3 thick slices of bacon diced
- 1 onion finely diced
- 1 large clove of garlic finely minced
- 1 red bell pepper, seeded, and finely diced
- 1 can of tomato paste
- 1-1/2 tablespoons of molasses
- 1 quart of vegetable broth (4 cups) and 2 more cups of water

- Heat pot - I use a deep soup pot - and add bacon at medium heat
- add onions and cover
- when onions are soft and bacon has browned, add garlic, and red pepper
- when peppers turn soft, add tomato paste and stir it in
- add beans, broth, water, and molasses
- bring to a slow simmer
- leave it covered for first 1-1/2 hrs and cook uncovered for another hour or so
- adjust spices - you may want to add more water

Serve over rice, with diced green onions. Shredded cheddar would probably also go great with this. Since cheddar is not Galactosemia safe I never even considered it, Daiya would work well but neither of my children actually like the fake cheese...yes, cheddar could have been an option for Ron and I but when there is no cheddar in the house, there is no cheddar on the table :)))


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