Black Eyed Peas W Rice
Elevate your comfort food game with this hearty and flavorful Black-Eyed Peas with Rice recipe, a Southern-inspired dish that’s as nourishing as it is satisfying. Tender black-eyed peas are simmered to perfection with a medley of aromatic vegetables, smoky paprika, and fragrant thyme, creating a rich and savory broth. Paired with perfectly fluffy, long-grain white rice, this dish is a complete meal that's simple yet deeply comforting. Perfect for weeknight dinners or meal prep, this recipe is both vegan and packed with protein, making it a wholesome choice for all diets. Garnish with fresh parsley for a burst of color and brightness, and dig into this soul-warming classic that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 1 cup Black-eyed peas (dried)
- 4 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely diced)
- 2 cloves Garlic (minced)
- 1 stalk Celery (chopped)
- 1 medium Carrot (diced)
- 2 cups Vegetable broth
- 2 leaves Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 cup Long-grain white rice
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Rinse the dried black-eyed peas thoroughly in cold water and remove any debris.
In a large bowl, soak the black-eyed peas in enough cold water to cover them by 2 inches. Let them soak for at least 6-8 hours or overnight.
Drain and rinse the soaked peas before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, minced garlic, chopped celery, and diced carrot to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Add the drained black-eyed peas to the pot along with the vegetable broth, water, bay leaves, dried thyme, smoked paprika, ground black pepper, and salt. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot partially and simmer for 30-40 minutes, or until the black-eyed peas are tender but not mushy.
While the peas are simmering, prepare the rice. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is fully absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
Once the black-eyed peas are cooked, taste and adjust the seasoning with additional salt or pepper if needed.
Remove the bay leaves from the pot and discard them.
To serve, scoop some cooked rice onto a plate or bowl and spoon the black-eyed peas mixture on top. Garnish with freshly chopped parsley, if desired.
Enjoy your flavorful Black Eyed Peas with Rice!
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3658 mg | 159% | |
| Total Carbohydrate | 229.6 g | 83% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 24.2 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3777 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
