Lucky Black Eyed Peas with Rice Bacon
Transform your mealtime with Lucky Black Eyed Peas with Rice Bacon, a hearty Southern-inspired dish brimming with savory goodness and comforting flavors. This recipe combines perfectly tender black-eyed peas, fluffy white rice, and crispy bacon, all seasoned with smoky paprika and aromatic garlic for a flavor-packed experience. The dish is cooked in rich chicken broth and finished with vibrant green onions and fresh parsley, creating a balance of texture and taste that's both satisfying and soul-warming. Perfect as a main course or a crowd-pleasing side, this one-pot recipe not only celebrates traditional New Year’s “good luck” ingredients but also delivers a rustic home-cooked meal that’s sure to impress. Keywords: black-eyed peas recipe, bacon and rice, Southern comfort food, hearty side dish, easy one-pot meal.
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Recipe Information
Ingredients
- 1 cup (dried) Black-eyed peas
- 4 cups Water
- 1 Bay leaf
- 1 tablespoon Olive oil
- 4 slices Bacon
- 1 medium (diced) Onion
- 2 minced Garlic cloves
- 2 cups Chicken broth
- 1 cup White rice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 stalks (sliced) Green onions
- 2 tablespoons (chopped) Parsley
Instructions
Rinse the dried black-eyed peas under cold water and soak them in a large bowl of water for 4-6 hours or overnight. Drain and rinse before cooking.
In a medium pot, bring 4 cups of water to a boil. Add the soaked and drained black-eyed peas and the bay leaf. Reduce heat to medium-low, cover, and simmer for 45 minutes to 1 hour, or until the peas are tender but not mushy. Drain and set aside. Discard the bay leaf.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the bacon slices and cook until crispy. Remove the bacon, drain on a paper towel, and crumble into small pieces. Leave 1 tablespoon of bacon fat in the skillet; drain any excess.
In the same skillet, add the diced onion and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chicken broth, bring to a boil, and then stir in the rice. Reduce the heat to low, cover, and cook for about 15 minutes, or until the rice absorbs the liquid and becomes tender.
Stir in the cooked black-eyed peas, salt, black pepper, and paprika. Allow the mixture to heat through for 3-4 minutes.
Gently fold in half of the crumbled bacon, green onions, and parsley. Reserve the other half for garnish.
Serve the dish warm, topped with the remaining bacon, green onions, and parsley. Enjoy this hearty, flavorful dish as a main course or side dish!
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 2876 mg | 125% | |
| Total Carbohydrate | 103.1 g | 37% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 14.6 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 245 mg | 19% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1728 mg | 37% | |
*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.
