Hoppin’ John

Difficulty: Easy

Serves 4

Each year on my brother’s birthday he requests a specifically themed meal for me to cook for him as part of his gift. This year he went for soul food, something I’ve little to no experience in cooking but to my delight was actually fun to do. Hoppin’ John is a classic soul food ‘beans and rice’ dish which is traditionally made using black-eyed peas and a ham hock. Vegan cooking id often about substitution so for this one I’ve had to sub in facon and turtle beans as black-eyed peas are near impossible to source in Newcastle. Hoppin’ John may look a little strange but the combination of different flavours and textures work perfectly, made even more perfect when served on a cold evening!


  • 3 cups dried turtle beans
  • 1 onion, diced
  • 1/2 red capsicum, diced
  • 1/2 green capsicum, diced
  • 1 spring onion, chopped
  • 1 clove garlic, chopped
  • 1/2 cup facon bits
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 chicken style stock cubes
  • 1 litre water
  • 4 cups boiled white rice
  • Parsley to garnish


  1. Soak the turtle beans in water overnight.
  2. In a large pan, heat some oil before adding the onion, capsicum, spring onion, garlic and facon.
  3. Throw in the dried thyme and bay leaves before adding the stock and the water.
  4. Bring to the boil and allow to cook for 10 minutes before allowing to simmer until the beans have cooked through.
  5. Serve on a bed of rice and garnish with the parsley.