Best Black Eyed Peas And Rice Recipes

BLACK-EYED PEAS AND RICE

Steps:

• Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
• Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS

Steps:

• In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
• Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
• Bring to a boil and then reduce heat to medium.
• When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the rice, remove the pan from the heat and cover.
• Wait at least twenty minutes, WITHOUT PEEKING!
• Don't do it. You'll loose precious heat and steam.
• Serve with bread of your choice, or with the veggies of your choice and plenty of hot sauce. Of course, the variety of hot sauce you choose will depend on your tolerance for heat. If you would like, this could be served as a side dish, as well.

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Crumble the ground beef into a deep skillet or large saucepan over medium-high heat. Add the onions and green pepper. Cook and stir until beef is evenly browned. Drain the grease.
• Add the rice and water to the pan, and season with Creole seasoning, pepper, and garlic powder. Bring to a boil, then cover and reduce heat to low. Simmer for 30 minutes, until the water is absorbed. About halfway through cooking the rice, stir in the black-eyed peas.

BLACK-EYED PEAS AND RICE

Steps:

• Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
• In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
• Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.

HOPPIN' JOHN SOUP (BLACK-EYED PEAS AND RICE)

Steps:

• In a Dutch oven or soup pot, heat butter and olive oil over medium heat; saute onion for 1 minute, then add garlic and saute for 5 minutes.
• Add peas, thyme, and 9 cups chicken broth, and bring to a boil.
• Parboil peas, uncovered, for 3-5 minutes; then remove from heat and let rest for 20 minutes.
• Add the water and bring to a boil.
• Lower heat to simmer and cook, partially covered, stirring occasionally, until almost mushy (1 hour).
• In a seperate pot, cook rice according to package directions.
• Fry bacon, then add the celery and saute until it's clear.
• When rice and celery are done add them to the peas along with all remaining ingredients (including remaining 2 cups broth).
• Bring to a boil, and taste for seasoning.
• At this point it isn't necessary to continue cooking, but you can cook longer if desired.
• Serve with cornbread.

BLACK-EYED PEAS AND BROWN RICE

Steps:

• Put the rice in a large bowl and gently separate the grains and break apart any lumps.
• In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently.
• Add the black-eyed peas and squash and return to a boil, stirring frequently.
• Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.
• Add the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.
• To serve, transfer to a bowl.

BLACK-EYED PEAS, RICE, AND KIELBASA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place butter in the bottom of a 9x13-inch baking dish and pour rice over top.
• Mix black-eyed peas, sausage, beef broth, mushrooms, and water together in a bowl; pour over rice.
• Bake, uncovered, in the preheated oven until sausage is browned and rice is tender, about 1 hour.

BLACK-EYED PEAS AND RICE

Steps:

• Combine water, say sauce, salt garlic powder, curry powder and cooked peas. Add rice by pouring it into the center of the pot until it reaches the top of the water line-NO MORE. Stir well and cover. Continue cooking on a medium to low flame until rice is fluffy and cooked through.

EASY COCONUT RICE AND BLACK-EYED PEAS

Steps:

• In a saucepan, combine the coconut milk, water and black-eyed peas. Stir in rice. Bring to a boil, cover and reduce heat to low. Simmer until rice has absorbed all of the liquid, about 40 minutes.

BLACK-EYED PEAS WITH ANDOUILLE SAUSAGE AND RICE

Steps:

• If using dried peas, rinse and soak overnight in water to cover by 3 inches. Drain, and place in a 6- to 8-quart pot with a 1/2-pound piece of the andouille, the ham and the stock. Heat to boiling, then reduce to a simmer. (If using fresh or frozen peas, boil the stock first, then add peas, the 1/2-pound piece of andouille and the ham. Return to a boil, then reduce to a simmer.)
• Heat the bacon grease or oil in a heavy skillet, add the onion and celery and cook until soft. Add to the peas with the garlic and remaining seasonings. Simmer dried peas for 2 to 2 1/2 hours; fresh or frozen for about 30 to 45 minutes. In both cases, the peas should be tender and the liquid should begin to thicken.
• Slice remaining sausage into 1/2-inch rounds. Fry briefly in a nonstick skillet and add to the peas. Remove the whole piece of sausage and the ham and chop roughly; return to pot. Cook for another 15 minutes. Remove the thyme sprigs, bay leaves and pepper pods.
• To serve, ladle pea mixture over rice and sprinkle with green onions, Tabasco and vinegar to taste.

BLACK EYED PEAS WITH COCONUT RICE AND AVOCADO SALSA

Steps:

• Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
• Add coconut milk, water and salt. You want twice the amount of liquid to rice. (2:1 ratio)
• Cover and cook until rice is done, about 20 minutes.
• Heat black eyed peas in a separate saucepan.
• Combine vegetables and cilantro to create a coarse salsa.
• Add lime juice, if using, and season with salt and pepper.
• Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
• Dig in.

TEX-MEX RICE AND BLACK-EYED PEAS

Steps:

• Cook the rice as the label directs. Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the salsa and cumin and cook, stirring, until the salsa is soft, about 5 minutes. Add the black-eyed peas, plus the liquid from one of the cans and 1/4 cup water. Cook, stirring occasionally, until the beans are creamy and tender, about 12 minutes.
• Fluff the rice with a fork and divide among bowls. Add the spinach and cilantro to the black-eyed pea mixture and stir until wilted, about 1 minute; spoon evenly over the rice. Top each serving with a few avocado slices, some cheese and more salsa. Serve with sour cream or Greek yogurt, if desired.

SPICY RICE AND BLACK-EYED PEAS

Steps:

• In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
• Cover; simmer about 10 minutes or until liquid is almost absorbed.

SAMANTHA'S SPAM-TASTIC BLACK-EYED PEAS AND RICE

Steps:

• Heat up some bacon grease in a pot, add the diced onion and garlic, cover and saute slowly on low heat.
• While your onion is cooking, cut the Spam into bite-sized pieces, then add those pieces to the pot. Continue to cook on low heat for about ten minutes, stirring occasionally.
• Add the beans, water and rice, and finally, your cajun seasonings (to taste), bring to a boil. Cover and simmer for 20-25 minutes until rice is done.

BLACK-EYED PEAS AND RICE WITH ANDOUILLE SAUSAGE

Steps:

• Place rice in an 8" square microwave-safe dish; cover with water. Microwave on HIGH 6 minutes; drain.
• Heat olive oil in a large saucepan over medium heat.
• Add onion, garlic, and cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat and simmer 4 minutes or until rice is tender. Stir in hot pepper sauce.
• Ladle into serving bowls; top with green onions.

CREOLE BLACK-EYED PEAS AND RICE

Steps:

• Rinse black-eyed peas and place in a large pot. Add 2 cups of water and bring to a boil. Reduce to a medium heat and simmer for 2 minutes. Cover and remove from heat. Let stand 1 hour. Drain and rinse peas.
• Return peas to pot and add a few dashes of salt. Add 1½ cups of water, cover, and simmer on medium heat for 35 minutes.
• Chop onions and peppers and mince garlic. Slice sausage in small pieces. While beans are simmering, melt a tbsp of butter in a pan on medium heat. Add onions, peppers, sausage and garlic and cook about 10 minutes.
• Stir in mixture into the black-eyed pea pot. Add parsley, tomato sauce, Worcestershire sauce, pepper, oregano, thyme, and hot sauce.
• Bring mixture to a boil, reduce to medium-low, and cook 45 minutes. Serve with white rice.

CAJUN RICE AND BLACK-EYED PEAS

Steps:

• In a pot heat oil over medium-high heat.
• Stir in onion, celery, carrot, garlic powder, Cajun seasoning, and salt; cook, stirring occasionally, 3-4 minutes.
• Add broth; bring to a boil.
• Stir in rice.
• Reduce heat to medium-low.
• Cover and simmer for 15 minutes.
• Stir in black-eyed peas.
• Cover and simmer for 5 more minutes.
• Remove from heat and stir in parsley flakes.
• Serve.

ARRO OR BULGUR (OR BROWN RICE?) WITH BLACK-EYED PEAS, CHARD AND FETA

Steps:

• 1. Rinse the beans and pick over to check for stones. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes, and add half the garlic and the chiles. Cook, stirring, until fragrant, 30 seconds to a minute, and add the black-eyed peas, 2 quarts water and the bay leaf. Bring to a boil, reduce the heat to low, and skim off any foam that rises. Cover and simmer 30 minutes. 2. Add salt to taste and the remaining garlic. A handful at a time, stir in the chard. As the greens wilt, stir in another handful, until all the greens have been added. Bring back to a simmer, cover and simmer over low heat for 15 to 20 minutes, or until the greens and beans are tender. 3. Stir in the remaining tablespoon of olive oil and the dill or cilantro, cover and continue to simmer for another 5 minutes. Add salt and freshly ground pepper to taste. 4. Spoon farro or bulgur into bowls or onto plates. Top with the beans. Top the beans with diced red pepper and crumbled feta, and serve.

SOUTHERN BLACK-EYED PEAS AND RICE SALAD

Steps:

• Bring the broth and 1/4 cup of water to a boil in a medium saucepan over a high heat. Stir in the rice and cover the pan, reduce the heat to medium-low and simmer gently for about 20 minutes or until rice is tender and the broth is absorbed. Combine the black-eyed peas, bell pepper, celery and green onions in a large mixing bowl. Add the warm rice and the vinaigrette and toss gently to combine. Serve immediately or cool and serve at room temperature.
• Nutritional Information Per Serving: Calories 241; Total Fat 7 g; Cholesterol 0 mg; Sodium 873 mg; Carbohydrate 38 g; Fiber 3g; Protein 8g.

BLACK-EYED PEAS WITH MUSTARD GREENS AND RICE

Steps:

• Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
• Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
• Cook stirring occasionally, until the onions have browned, about 20 minutes.
• Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt.
• Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
• Cut the mustard greens off their stems and wash them. Simmer in salted water to cover until tender, a few minutes, then transfer to a strainer, rinse with cool water, and chop. Stir them into the beans.
• Taste once more for salt and season with plenty of pepper.
• Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side.