Black eyed peas and rice

Dreaming of a meal that’s both comforting and quick, packed with flavor, and genuinely good for you? Look no further than these black eyed peas and rice. This isn’t just a recipe; it’s a culinary hug, a dish that brings a smile to my face every time I make it. Growing up, the aroma of simmering black eyed peas and rice was a signal that something special was brewing, and now I get to share that warmth and ease with you. This simple, hearty meal delivers on all fronts: it’s incredibly healthy, surprisingly fast to prepare, and bursts with a depth of flavor that will have everyone asking for seconds.

Why You Will Love This Recipe

For me, black eyed peas and rice isn’t just food; it’s a taste of home. I remember my grandmother, with her gentle hands and knowing smile, teaching me how to pick through the peas, telling me stories of resilience and good fortune that each tiny bean carried. It was always served on New Year’s Day, a symbol of prosperity for the year ahead, but to our family, it was a year-round comfort. This recipe isn’t complicated or fussy; it’s an homage to those simple, nourishing meals that connect us through generations. It’s about creating moments, not just a meal, and experiencing that familiar, heartwarming satisfaction with every bite.

Ingredients

Here’s what you’ll need to create this delicious, comforting dish:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper (optional, for a kick)
• 2 cans (15 ounces each) black-eyed peas, rinsed and drained
• 4 cups vegetable broth
• 1 cup long-grain white rice, rinsed
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Fresh parsley or cilantro, chopped, for garnish

Step-by-Step Instructions for Making the Recipe

Follow these simple steps to bring a bowl of deliciousness to your table:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic, chopped red bell pepper, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for another 2-3 minutes until fragrant.
3. Add the rinsed and drained black-eyed peas, vegetable broth, rinsed long-grain white rice, and bay leaf to the pot. Stir gently to combine.
4. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed.
5. Remove from heat and let it rest, covered, for 5 minutes. This allows the rice to fully absorb any remaining liquid and become fluffy.
6. Remove the bay leaf. Season with salt and freshly ground black pepper to taste.
7. Fluff the black-eyed peas and rice with a fork and garnish with fresh parsley or cilantro before serving.

Quick Black Eyed Peas and Rice (Hoppin’ John Style)

A simple, hearty, and incredibly flavorful one-pot meal that delivers a culinary hug. It’s healthy, fast to prepare, and loaded with smoky flavor, making it a perfect weeknight comfort food.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Dish, One Pot

Cuisine: Comfort Food, Southern

Ingredients Equipment Method Notes

Ingredients

  

Aromatics and Spices

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 1 red bell pepper chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper optional, for a kick

The Core Ingredients

• 2 cans black-eyed peas 15 ounces each, rinsed and drained.
• 4 cups vegetable broth
• 1 cup long-grain white rice rinsed.
• 1 bay leaf remove before serving.
• Salt and freshly ground black pepper to taste

Garnish

• Fresh parsley or cilantro chopped, for garnish

Equipment

• Large Pot or Dutch Oven

Method

 

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic, chopped red bell pepper, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for another 2-3 minutes until fragrant.
   1 tablespoon olive oil, 1 large onion, 2 cloves garlic, 1 red bell pepper, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper
2. Combine and Simmer: Add the rinsed and drained black-eyed peas, vegetable broth, rinsed long-grain white rice, and bay leaf to the pot. Stir gently to combine. Bring the mixture to a boil.
   2 cans black-eyed peas, 4 cups vegetable broth, 1 cup long-grain white rice, 1 bay leaf
3. Cook: Reduce the heat to low, cover the pot tightly, and simmer for **20-25 minutes**, or until the rice is tender and most of the liquid has been absorbed.
4. Rest and Season: Remove from heat and let it rest, covered, for **5 minutes**. Remove the bay leaf. Season generously with salt and freshly ground black pepper to taste.
   1 bay leaf, Salt and freshly ground black pepper
5. Serve: Fluff the black-eyed peas and rice with a fork and garnish with fresh parsley or cilantro before serving.
   Fresh parsley or cilantro

Notes

Rinsing the rice helps remove excess starch, preventing the dish from becoming overly sticky and ensuring the grains cook up fluffy.

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