Black-Eyed Peas and Rice recipe

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Ingredients

1 cup dried black-eyed peas
1 tablespoon olive oil
1 cup lean diced ham
1 onion, chopped
½ cup chopped green bell pepper
1 clove garlic, minced
2 cups water
2 bay leaves
2 pinches paprika, or more to taste
salt and ground black pepper to taste
3 cups cooked rice

Nutrition Info

274.3 calories
carbohydrate: 41.7 g
cholesterol: 10.6 mg
fat: 6.4 g
fiber: 3.9 g
protein: 12.6 g
saturatedFat: 1.7 g
servingSize: -
sodium: 277.5 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place black-eyed peas into a large container and cover with several inches of cool water, let stand 8 hours to overnight. Drain and rinse.

  2. Heat olive oil in a pot over medium heat, cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic, saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper, cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.

  3. Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

Recipe Yield

6 servings

Recipe Note

Black-eyed peas with rice.

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