Black Eyed Peas With 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.

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.

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.

BLACK EYED PEAS WITH RICE

Steps:

• Heat the vegetable oil in a saucepan over medium-high heat. Add the onion and garlic to the pan and cook until the onion is translucent. Season the mixture with salt, and pepper, to taste. Add the rice, stirring to coat the grains in the oil. Pour in the water, and stir to separate the rice. Bring the ingredients to a boil, and at this point, reduce the heat to a simmer, and place a lid over the pot. Cook the rice until tender, about 15 minutes.
• Add the black eyed peas to the pot 5 minutes before the end of the cooking process.
• Transfer the finished dish to a bowl, let it cool slightly, and garnish with the mint.

BLACK EYED PEAS WITH RICE

Steps:

• Wash the peas; place in large pot. Cover with water. Bring to boil. Once it reaches a boil, remove from heat, cover and let sit for 1 hour. After the 1 hour is up, drain the peas and set aside.
• Add oil to pot; sauté the ham hock, onion, and celery until tender.
• Add the garlic and sauté 2 minutes more.
• Add peas cover with water about 1 to 11/2 inch over peas.
• Add pepper, parsley, and about 1 teaspoon of salt to start with.
• Bring to boil; stir, reduce heat and simmer about 2 hours, or until peas are tender. Keep checking every once in a while to see if more water is needed, and taste to see if more salt is needed.
• Stir occasionally.
• Water will turn into a gravy; serve over rice.

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.

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.

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.

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.

LUCKY BLACK EYED PEAS WITH RICE & BACON

Steps:

• Cook bacon in large, heavy skillet over medium-high heat until crispy.
• Drain off all but 1 T of the drippings.
• Add onion; cook, stirring, until lightly browned, 5 minutes.
• Stir in red pepper and garlic; cook, stirring, 1 minute.
• Add rice; cook, stirring, until lightly colored, about 3 minutes.
• Stir in chicken broth, peas, salt, thymeand peppers; heat to a boil.
• Cover; reduce heat.
• Cook until rice is tender, about 10 minutes.
• Stir in parsley.

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.

BLACK-EYED PEA STEW WITH RICE

Steps:

• Saute pork in 1 tablespoon hot oil in a Dutch oven over medium-high heat 8-10 minutes. Remove pork and set aside.
• Add remaining 1 tablespoon oil to Dutch oven. Sauté onion and next 4 ingredients in hot oil 5 minutes. Stir in oregano and thyme, cook, stirring often, 2 minutes.
• Add peas, broth and bay leaf, bring to a boil, cover, reduce heat, simmer stirring occasionally 45 minutes.
• Stir in tomatoes, simmer, stirring occasionally, 20 minutes. Stir in reserved pork, salt and next 3 ingredients. Remove and discard bay leaf. Serve over rice.

DIRTY RICE WITH BLACK-EYED PEAS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a bowl.
• Heat the same pan over medium-high heat and brown kielbasa slices, 5 to 7 minutes. Transfer to the same bowl with Italian sausage.
• Heat the drippings over medium-high heat in the same pan. Add onion, celery, and bell pepper; saute for 3 to 4 minutes. Add garlic and continue to saute until onion is tender, 2 to 3 minutes more.
• Transfer sausages and vegetable mixture to a large pot. Add water, black-eyed peas, bouillon, cayenne, chili powder, oregano, basil, pepper, and bay leaves. Bring to a boil. Add rice and return to a boil. Reduce heat to low and simmer until rice is tender, about 25 minutes. Stir in green onions.