Western Oregon Journal

Issue date: 5/20/05 Section: Culture

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          From the dark art of bachelor cooking sprang this culinary concoction, and with roommates suggesting additions of various herbs, spices and cheeses, it was sure to be written down in the recipe books of time.

For the slightly cooking-impaired student who is looking to make something more than Easy Mac or ramen noodles for dinner, Hoppin’ John Wraps are an easy answer. Here’s a bit of a Mexican twist on an old Southern favorite of red beans and rice. This meal may take some time, but it is easy, worth the wait and very inexpensive to make.

 

1 cup dried black beans, rinsed and sorted

3 cups of water

4 pieces of pepper bacon

1 small onion, diced

1 small green bell pepper, chopped

1 cup uncooked long grain rice

1 teaspoon salt

1 teaspoon seasoning salt

1 teaspoon of black pepper

1½ cups of cheddar cheese

1 package of flour tortillas, large

 

 

1. Heat beans and water in 3-quart saucepan. Boil for two minutes, cover and simmer for one hour, or until beans are soft.
2. Drain beans and reserve bean liquid. Fry bacon to desired crispness, remove and dice bacon. Add bell pepper, onion and diced bacon to pan and stir-fry until onion is tender.
3. Add enough water to reserved bean liquid to equal two cups. Add beans, bacon mix, salt, seasoning salt, black pepper and rice to bean liquid, mix well. Heat mixture to a boil, cover and reduce to simmer for 15 minutes.
4. Add cheese and mix well, roll mix into tortillas and serve immediately.

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