Description
A comforting Southern recipe of black-eyed peas and rice, filled with wholesome ingredients and rich flavors.
Ingredients
Scale
- 1 cup black-eyed peas (dried)
- 2 cups water or vegetable broth
- 1 cup white rice
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 green bell pepper (chopped)
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the black-eyed peas under cold water and soak them in a bowl of water for several hours or overnight.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and green bell pepper. Sauté for 5-7 minutes until softened and fragrant.
- Add the drained black-eyed peas to the pot along with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 30 minutes until the peas are tender.
- Stir in the rice and thyme, season with salt and pepper, cover the pot, and cook on low heat for an additional 20 minutes.
- Fluff the mixture with a fork and serve hot.
Notes
Soaking black-eyed peas overnight helps them cook evenly. Avoid stirring too much after adding rice to prevent gumminess.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg