Minutes to Prep
Minutes to Cook
Hoppin John’s Beans & Rice+White Wine Braised Mushrooms
Ingredients
Beans
½ cup bacon (optional)
2 tbsp olive oil
2 cups beans (black-eye peas)
4 cups water or stock
Chef’s Note: add smoked turkey or ham hocks to stock for extra flavor
1 cup onions- small dice
1 ea bell pepper
½ cup celery- small dice
3 tsp garlic- minced
1 tsp ginger- minced
1 tbsp smoked paprika (optional)
1 tbsp berbere spice (optional)
½ tsp cumin
¼ tsp coriander
1 tbsp jalapeno- minced (optional)
1 cup tomato- small dice
2 tbsp flour
1 tbsp salt
Rice
4 cups water or stock
3 tbsp olive oil
2 tbsp butter
2 cups African rice or brown rice
½ cup onion- minced
2 tsp garlic- minced
1 tsp ginger- minced
1 ea cinnamon stick
1 tbsp curry powder
2 ea bay leaf
1 tsp light brown sugar
1 tbsp salt
White Wine Braised Mushrooms
½ cup mushrooms, baby bella (quartered)
½ cup mushrooms, oyster
2 tbsp olive oil
1 tbsp butter
2 tbsp shallots (sliced)
1 tsp garlic (minced)
½ cup white wine
¼ cup heavy cream
1 tbsp chives (shaved)
2 sprigs thyme
2 ea bay leaves
Instructions
Beans
- Using a medium-size pot add olive oil and pre-heat
- Add bacon and allow it to cook out for about 5 minutes or until crispy golden brown
- Remove bacon and reserve
- Add onions, peppers, celery | allow to sweat until soft
- Add ginger and garlic | cook out for 2-3 minutes
- Add all spices, flour, and tomatoes | mix well | cookout until rustic brown
- Add beans and liquid and salt | bring to a simmer
- Cover and allow to cook for 45 minutes to an hour (until tender)
- Remove from heat | adjust seasoning as needed
- Finish with bacon and serve
Rice
- Pre-heat dry sauce pot and add rice and curry | slightly toast (your nose will tell you when it is toasted)
- Using your spoon, move the rice and spice blend to one side of the pan and on the empty side add olive oil
- Add onions | allow to sweat out until soft (no color)
- Add butter and allow it to melt into the onions
- Add ginger, garlic and brown sugar | allow to sweat out until soft
- Mix well
- Add bay leaf, cinnamon stick, and preheated stock
- Bring to a boil | reduce heat, cover and allow to simmer for 20 minutes
- Remove from heat | use a fork to fluff | serve
White Wine Braised Mushrooms
Phase 1
- Using a medium-size pot or sauté pan w/ lid, add olive oil and allow to melt
- Add shallots, allow them to cook out for about 5 minutes until they begin to caramelize
- Add garlic and ginger, allow to cook out for about 1 minute
- Add mushrooms, allow to sauté for about 3 minutes
- Add bay leaves, thyme, and wine
- Reduce heat to a simmer and cover with a lid
- Allow mushrooms to cook for about 15 minutes
Phase 2
- Remove the lid and mix
- Adjust seasoning with salt and pepper
- Add heavy cream, allow the mixture to cook down until slightly thick
- Remove from heat
- Add butter, all herbs, and the lemon (both zest and juice)
- Taste and serve
