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Black-eyed Peas and Rice
Created by: Howcan Team
Ingredients
- 1 cup dried black-eyed peas
- 4 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 green onions, chopped (for garnish)
Instructions
- Rinse the dried black-eyed peas and place them in a large pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, or until the peas are tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Cook for 5-7 minutes, or until the vegetables are softened.
- Stir in the rice and cook for 2-3 minutes, stirring frequently.
- Pour in the vegetable broth and add the cooked black-eyed peas, salt, black pepper, paprika, and cayenne pepper. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Fluff the rice with a fork and let it sit, covered, for 5 minutes before serving.
- Garnish with chopped green onions and serve hot. Enjoy!
Black-eyed peas and rice, also known as Hoppin' John, is a traditional Southern dish with roots in African, Caribbean, and Creole cuisines. The dish is often associated with good luck and prosperity, especially when eaten on New Year's Day. The combination of black-eyed peas and rice is believed to bring good fortune for the coming year. This classic dish has been a staple in Southern cooking for generations, with variations found in different regions. Some chefs add smoked ham hock or bacon for a rich, smoky flavor, while others prefer a vegetarian version with aromatic herbs and spices. The key to a perfect black-eyed peas and rice dish lies in the slow cooking process, allowing the flavors to meld together and create a comforting, soulful meal. In New Orleans, renowned chefs like Leah Chase and Emeril Lagasse have put their own spin on this beloved dish, incorporating local ingredients and culinary techniques. The best version of this dish can be found in family-owned restaurants and soul food joints across the South, where the recipe is passed down through generations. For a twist on the classic recipe, some cooks add a splash of hot sauce or vinegar for a tangy kick, while others serve it with a side of cornbread for a complete Southern meal. Whether enjoyed as a side dish or a main course, black-eyed peas and rice continue to be a cherished part of Southern culinary tradition.
75 min
6
320 calories
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