Pennsy Black Eyed Peas and Rice
Discover the savory comfort of Pennsy Black Eyed Peas and Rice, a hearty one-pot dish that combines the rich flavors of smoked sausage, tender black-eyed peas, and fluffy long-grain rice. Perfect for weeknight dinners or a soul-warming family meal, this recipe showcases a vibrant blend of fresh vegetables—like green bell pepper, yellow onion, and garlic—seasoned with aromatic spices like cumin, thyme, and paprika. Simmered in a flavorful chicken broth and served with a sprinkle of fresh green onions, this dish delivers bold, Southern-inspired flavors with every bite. Highlighting keywords such as "black-eyed peas recipe," "easy one-pot meal," and "comfort food with rice," this crowd-pleaser is as accessible as it is satisfying.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup (dried) black-eyed peas
- 1 cup long-grain white rice
- 8 ounces smoked sausage
- 1 large yellow onion
- 3 cloves garlic
- 1 large green bell pepper
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 3 cups chicken broth
- 1 bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 stalks for garnish green onions
Instructions
Rinse and soak the dried black-eyed peas in water overnight or for at least 6 hours. Drain and set aside.
Dice the smoked sausage into bite-sized pieces. Chop the onion, mince the garlic, and dice the green bell pepper.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the smoked sausage and cook until browned, about 5 minutes.
Add the chopped onion, garlic, and green bell pepper to the pot. Sauté until the vegetables are soft, about 4-5 minutes.
Stir in the cumin, thyme, and paprika. Cook for 1 minute to toast the spices and enhance their flavor.
Add the soaked and drained black-eyed peas to the pot, followed by the chicken broth, bay leaf, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the black-eyed peas are tender.
While the peas are cooking, rinse the rice under cold water until the water runs clear to remove excess starch.
Add the rinsed rice to the pot once the black-eyed peas are almost tender. Stir well and cover the pot again. Simmer for 15 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
Remove the bay leaf and fluff the rice with a fork. Taste and adjust the seasoning with additional salt and black pepper if needed.
Garnish with chopped green onions and serve hot. Enjoy your hearty Pennsy Black Eyed Peas and Rice!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.6 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 618 mg | 13% | |
*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.
