Tardy Turtle 🐢
June 7, 2021
Presenting another variation on Hoppin’ John! Its name comes from the use of black beans, also known as turtle beans. Cooking instructions are very similar to those for Br’er Joe.
Pick over the dry black beans, discarding any that are broken, shriveled, or moldy. Rinse well. Soak the beans in water to cover, plus one inch, for about 8 hours or overnight. Drain beans; and freeze them for several hours.
Rinse the raw rice. In a 2-quart pot, bring 2-1/2 cups of water to boiling. Add rice; stir; allow to return to near boil. Stir well; put on a fitted cover; and turn heat as low as possible. Simmer 30-40 minutes, or until all the water is absorbed.
Set rice aside. Put the frozen black beans in another 2-quart pot with water to cover. Add the chopped celery. Bring to boiling; then turn the heat down to a simmer. Cook, stirring occasionally, until beans are firm-tender.
Using a large, slotted spoon, transfer the cooked beans to a 5-quart pot. Stir in the cheese, mixing well so that the cheese can melt. Stir in the yogurt, salt, and pepper. Add the drained, diced tomatoes and mix well. Follow up with the chopped onion and bell pepper. Mix well.
Makes 9-10 cups.
I’ve got further variations on this dish in mind: different legumes; different kinds of onions; maybe even different grains. The sky’s really the limit!
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