Black Eyed Peas & Rice
This black eyed peas and rice recipe is a simple meal that’s packed full of flavor! Using my perfect black eyed peas recipe as a base, the addition of rice makes for the perfect lunch or dinner. This recipe is as economical as it is delicious, not just for New Year’s Day!
What Makes This Recipe So Good
- Black eyed peas and rice is a staple here in the South and in African-American culture, so you know it’s good! We actually eat it pretty regularly, especially around New Year’s. Tradition says eating black-eyed peas on New Year’s Day brings you good luck in the new year!
- Bacon and ham make this already-hearty dish even heartier, adding fat and protein to the dish. They also give it a savory, smoky flavor that goes nicely with the earthy black eyed peas.
Chef’s Tips
- Before cooking, make sure to weed out any split beans, pebbles, and any other debris that may have ended up in your bag of black eyed peas.
- Canned black-eyed peas will work here, though you won’t need to cook the dish anywhere near as long as you would with dried peas. Make sure to drain and rinse the canned BEP’s well before using them. Canned veggies usually have a good bit of sodium added which can throw off the flavor of the black eyed peas and rice.
More Hearty Recipes with Rice
- Italian Rice
- Easy, Cheesy Mexican Rice Casserole
- Instant Pot Black Rice (aka Forbidden Rice)
- Chili with Rice
- Hibachi Chicken with Fried Rice and Vegetables
- Chimichurri Rice
- Instant Pot Chicken and Rice Soup
- Grilled Chicken And Rice
- One Pan Chicken and Rice
- Cheesy Chicken Broccoli Rice Casserole
Black Eyed Peas & Rice
A hearty meal that'll keep you full and satiated without breaking the bank!
- large, heavy-bottomed pot
- stovetop
- large wooden spoon
- potato masher
For the Black Eyed Peas & Rice
- 2 tablespoons neutral-flavored oil (vegetable oil, avocado oil, etc.)
- 4 strips thick-cut bacon (cut into ½-inch-long pieces)
- 1 cup diced white onion (approximately [adjustable]1[/adjustable] medium onion)
- 4 cloves garlic (peeled, sliced)
- 1 ½ teaspoons salt (more or less to taste)
- 1 teaspoon freshly cracked black pepper (more or less to taste)
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 pound black-eyed peas (dry)
- 4 ounces smoked ham (diced into ½-inch cubes)
- 4 cups chicken stock (low-sodium if desired)
- 2 cups water
- 3 large bay leaves
- 3 cups cooked, cooled rice (white or brown)
Serving Suggestions (All Optional)
- hot-pepper vinegar
- cornbread
Place large pot on stovetop over medium heat. Add [wprm-ingredient text=”2 tablespoons neutral-flavored oil” uid=”1″] to pot and heat pot until oil is hot and shimmery.
When oil is hot, add [wprm-ingredient text=”4 strips thick-cut bacon” uid=”17″], [wprm-ingredient text=”1 cup diced white onion” uid=”3″], and [wprm-ingredient text=”4 cloves garlic” uid=”4″] to pot. Sauté ingredients, stirring frequently, approximately 6 to 8 minutes or until onion and garlic are lightly browned.
Add [wprm-ingredient text=”1 ½ teaspoons salt” uid=”5″], [wprm-ingredient text=”1 teaspoon freshly cracked black pepper” uid=”6″], [wprm-ingredient text=”½ teaspoon cayenne pepper” uid=”7″], and [wprm-ingredient text=”1 teaspoon garlic powder” uid=”8″] to pot. Stir until ingredients are fully coated in spices.
Add [wprm-ingredient text=”1 pound black-eyed peas” uid=”0″], [wprm-ingredient text=”4 ounces smoked ham” uid=”2″], [wprm-ingredient text=”4 cups chicken stock” uid=”9″], [wprm-ingredient text=”2 cups water” uid=”10″], and [wprm-ingredient text=”3 large bay leaves” uid=”11″] to pot. Stir ingredients together until well incorporated.
Cover pot with lid and reduce heat to low. Simmer mixture 1 to 1 ½ hours or until peas are tender. Stir mixture occasionally.
Once peas are tender, remove bay leaves and discard. Mash approximately 25% of peas with potato masher until desired consistency is achieved.
Add [wprm-ingredient text=”3 cups cooked, cooled rice” uid=”12″] to pot. Stir to incorporate. Simmer mixture, uncovered, 5 to 10 minutes or until majority of liquid has evaporated.
Taste mixture and adjust seasonings as needed. When satisfied with flavor, serve warm with [wprm-ingredient text=”hot-pepper vinegar” uid=”14″] and [wprm-ingredient text=”cornbread” uid=”16″] if desired.
