Black Eyed Peas and Rice
A comforting and nutritious dish combining black-eyed peas and rice with aromatic seasonings, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup dried black-eyed peas Soaked overnight
- 1 cup long-grain rice
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth Use vegan for plant-based option
- 1 teaspoon thyme
- to taste Salt and pepper
- optional Cooked bacon or ham Can be omitted for vegan option
- for garnish Green onions
Instructions
Preparation
- Rinse the dried black-eyed peas under cold water and soak them in fresh water overnight.
- In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until soft and translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
- Drain the soaked black-eyed peas and add them to the pot with the vegetable broth and thyme. Bring to a boil.
- Once boiling, reduce the heat and let it simmer for about 30 minutes until peas are tender but not mushy.
- After the peas have cooked, add the rice to the pot, stirring well. Adjust with more broth or water if needed.
- Cover the pot and let it simmer for about 20 minutes until the rice absorbs the liquid and is tender. Add a splash of broth if the mixture looks dry.
- Season to taste with salt and pepper before serving.
Serving
- Spoon the Black Eyed Peas and Rice into bowls and garnish with chopped green onions.
Notes
For alternative variations, you can use spices like cumin, add jalapeños for heat, or use coconut milk for creaminess. Ensure to soak peas properly for best texture.