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Inspired by Nigerian flavours, this delicious rice dish is mixed with black beans, bacon and cajun spices.

there is a plate of rice and a beer on a table

Chef Kwame Onwuachi is a New York city born, Nigerian-American chef. His Hops n John recipe, a unique take on the southern classic Hoppin' Johns, was created as a means to celebrate his community and serve as a tribute to his African-American roots.

Featured Beer:
Guinness Baltimore Blonde
there is a plate of rice and a beer on a table
Difficulty
Difficulty
Medium
Prep Time
Prep Time
15 mins
Serves
Serves
4
Cooking Time
Cooking Time
30 mins

Ingredients

150 g Bacon, or 1 ham hock plus 2 tablespoons oil

1 Celery rib, diced

1 Small onion, diced

1000 ml Chicken stock

1 Bottle Guinness Original

1 Small green bell pepper, diced

2 Garlic cloves, minced

225 g Dried black-eyed peas

1 Bay leaf

2 teaspoons Dried thyme

1 teaspoon Heaping Cajun seasoning

Salt

420 g Long-grain rice

Method

Cook the celery, onion, green pepper base: If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. If you are using a ham hock, heat the oil in the pot.

Once the bacon is crispy (or the oil is hot if you are using a ham hock and not bacon), increase the heat to medium-high and add the celery, onion, and green pepper and sauté until they begin to brown, about 4-5 minutes.

Add the garlic, stir well and cook for another 1-2 minutes.

Cook the black-eyed peas and seasonings: Add the black-eyed peas, bay leaf, thyme and Cajun seasoning and cover with 1000ml of chicken stock and the Guinness Original. If you are using the ham hock, add it to the pot and bring to a simmer.

Cook for an hour to an hour and a half, (less time or more depending on the freshness of the black-eyed peas) until the peas are tender (not mushy).

Cook the rice: While the black-eyed peas are cooking, cook the rice separately according to package instructions.

Strain cooking water from peas, adjust seasoning: When the black-eyed peas are tender, strain out the remaining cooking water.

Remove and discard the bay leaf.

Taste the black-eyed peas for salt and add more if needed. If using a ham hock, remove it from the pot, pull off the meat, and return the meat to the pot.

Serve: Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl. Garnish with chopped green onions. Serve with collard greens, kale, beet or turnip.

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