Black-Eyed Peas and Rice Recipe
A hearty and comforting Southern classic, this Black-Eyed Peas and Rice recipe features tender black-eyed peas simmered with aromatic vegetables and optional lean ham, served over fluffy steamed white rice. Perfect as a wholesome main or side dish, it blends savory flavors with simple ingredients for a delicious meal.
- Prep Time: 10 minutes plus 2 hours to overnight soaking
- Cook Time: 1.5 hours
- Total Time: 1 hour 40 minutes to 3 hours 40 minutes (including soaking time)
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
- Diet: Low Fat
Ingredients
Scale
Black-Eyed Peas
- 1 cup dried black-eyed peas
- 2 teaspoons olive oil
- 1 small onion, chopped
- 1/2 cup green bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup lean diced ham (optional; omit for a vegetarian version)
- 2 bay leaves
- 1/2 teaspoon paprika
- Kosher salt, to taste
- Ground black pepper, to taste
- 3 cups water, plus more as needed
Serving
- 3 cups steamed white rice
- Sliced green onions for garnish (optional)
Instructions
- Soak peas: Rinse the dried black-eyed peas well, then place them in a bowl and cover with water. Let them soak for at least 2 hours or preferably overnight. Drain and rinse the peas before cooking.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté for 3 to 5 minutes until the vegetables soften. If using ham, add it and cook for another 2 minutes until lightly browned.
- Add peas and seasonings: Stir in the soaked black-eyed peas, bay leaves, paprika, kosher salt, and ground black pepper to the pot, combining all ingredients well.
- Simmer: Pour in 3 cups of water and bring the mixture to a gentle simmer. Cover and cook for 1 to 2 hours until the peas are tender, adding extra water as needed to prevent drying out. Stir occasionally to avoid sticking.
- Finish and serve: Remove the bay leaves. Serve the black-eyed peas mixture over steamed white rice. Optionally, mix the peas and rice together. Garnish with sliced green onions if desired.
Notes
- For best texture, soak the black-eyed peas overnight before cooking.
- Omit the ham for a vegetarian-friendly version.
- Add more water during simmering if peas begin to stick or the mixture gets too dry.
- Use low-sodium salt or broth for a lower sodium option.
- Leftovers keep well refrigerated for up to 3 days and reheat easily on the stovetop or microwave.
Keywords: black-eyed peas, rice, Southern recipe, one pot meal, healthy, comfort food, vegetarian option
Find it online: https://thefoodrecipe.com/black-eyed-peas-and-rice-recipe/
