black eyed peas and rice recipe

Written BySheba G Updated On
black eyed peas and rice recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best black eyed peas and rice recipe

I’m so excited to share with you my favorite black eyed peas and rice recipe. This dish is a staple in many Southern households, and for good reason – it’s hearty, comforting, and ridiculously easy to make. The combination of tender black eyed peas, fluffy rice, and a hint of smoky bacon is absolute perfection.

I’ve been making this recipe for years, and it’s always a crowd-pleaser at family gatherings and potlucks. The best part? It’s incredibly versatile – you can serve it as a main course, or use it as a side dish to complement your favorite proteins.

And let’s not forget the health benefits: black eyed peas are packed with protein, fiber, and vitamins. They’re also ridiculously affordable and easy to find in most supermarkets. In short, this recipe is a game-changer for anyone looking to add some Southern charm to their mealtime routine.

I hope you enjoy it as much as I do! My family loves it when I serve this with some crispy fried chicken or roasted vegetables on the side. It’s just one of those comforting meals that makes everyone feel happy and full.

Plus, it’s perfect for meal prep – just cook up a big batch on the weekend and reheat throughout the week for an easy lunch or dinner. I like to add some chopped scallions on top for an extra burst of flavor. It’s really easy to customize with your favorite spices or herbs too – just sprinkle them on top before serving.

Black Eyed Peas and Rice

Black Eyed Peas and Rice

4.8 from 696 votes

A classic Southern dish featuring tender black eyed peas simmered with smoky ham hock and aromatic vegetables, served over fluffy white rice. This hearty and flavorful one-pot meal is perfect for a comforting weeknight dinner or a New Year’s Day tradition.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Black Eyed Peas

1 pound dried black eyed peas, rinsed and sorted
1 ham hock or smoked turkey leg (about 8 ounces)
1 tablespoon olive oil
1 medium yellow onion, diced
2 celery stalks, diced
1 green bell pepper, diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups water
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Rice

1 cup long-grain white rice
2 cups water
1/2 teaspoon salt
1 tablespoon butter or olive oil

👨‍🍳Directions

1Heat olive oil in a large Dutch oven over medium heat until shimmering.
2Add the diced onion, celery, and bell pepper and cook, stirring occasionally, until softened, about 5 to 7 minutes.
3Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
4Place the ham hock into the pot along with the rinsed black eyed peas, chicken broth, water, bay leaf, dried thyme, smoked paprika, salt, and black pepper.
5Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot with a lid, and simmer gently for 1 hour to 1 hour 15 minutes.
6The peas should be tender but not mushy, and the liquid should have thickened slightly.
7While the peas cook, prepare the rice by combining the rice, water, salt, and butter in a small saucepan.
8Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes without lifting the lid.
9Remove the rice from the heat and let it sit covered for 5 minutes, then fluff with a fork.
10Remove the ham hock from the peas, shred any meat from the bone, discard the bone and bay leaf, then stir the meat back into the peas.
11Taste the peas and adjust seasoning with additional salt and pepper if needed.
12Serve the black eyed peas over a bed of steamed rice, ensuring each portion gets plenty of the savory broth.

🔧Equipment

Large Dutch oven or heavy-bottomed pot with lid
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Small saucepan with lid
Colander

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 8g💛Saturated Fat: 2.5g❤️Cholesterol: 25mg🧂Sodium: 680mg🌾Total Carbs: 58g🥦Dietary Fiber: 10g🍬Sugars: 5g🥩Protein: 18g

📝Notes

Tips: Soak the dried black eyed peas overnight in cold water to reduce cooking time by about 20 minutes. For a vegetarian version, omit the ham hock and use vegetable broth, adding 1 teaspoon of liquid smoke for a smoky flavor.

Watch Video Of How Black Eyed Peas and Rice Works

This black eyed peas and rice recipe is a true winner in my book – it’s comforting, easy to make, and packed with nutrients. Whether you’re serving it as a main course or using it as a side dish, this recipe is sure to please even the pickiest eaters.

And don’t worry about leftovers – they reheat beautifully in the microwave or oven for a quick lunch or dinner. In fact, I often double (or triple) this recipe when we have family gatherings or potlucks because everyone loves it so much!

❓ Frequently Asked Questions About Black Eyed Peas and Rice

1.

Q: Can I use frozen black eyed peas instead of canned?
A: While canned black eyed peas are convenient, frozen ones will give you a slightly better texture and flavor. Simply thaw them overnight in the fridge or use them straight from the freezer if you’re in a hurry.

2.

Q: What type of rice should I use?
A: For this recipe, I recommend using long-grain white rice – it holds up beautifully to the tender black eyed peas and doesn’t become mushy or sticky during cooking.

3.

Q: Can I add other vegetables to the dish?
A: Absolutely! Feel free to add diced bell peppers, chopped carrots, or sliced mushrooms to make the dish more colorful and nutritious.

4.

Q: How do I store leftovers?
A: Store any leftover cooked black eyed peas and rice in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

5.

Q: Can I make this recipe in a slow cooker?
A: Yes, simply brown the bacon and cook the rice according to package instructions before transferring everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts