Best 12 Black Eyed Peas With Rice Recipes

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Indulge in the comforting flavors of black-eyed peas and rice, a classic culinary duo enjoyed worldwide. This versatile dish finds its roots in diverse cultures, each adding unique touches to create a symphony of tastes. From the soulful Southern cuisine to the vibrant West African culinary traditions, black-eyed peas with rice has stood the test of time. This article presents a culinary journey through three enticing recipes that showcase the versatility of this humble combination. Discover a traditional Southern-style rendition brimming with smoky bacon, aromatic spices, and tender black-eyed peas, simmered to perfection alongside fluffy rice. Embark on a flavorful adventure with a Louisiana-inspired recipe that introduces the bold trinity of bell peppers, onions, and celery, along with a zesty kick from Cajun seasoning. Last but not least, explore a delightful West African-inspired dish where black-eyed peas and rice are elevated with fragrant spices, hearty vegetables, and the warmth of ginger. Whether you seek comfort, crave adventure, or desire a taste of global flavors, these black-eyed peas and rice recipes promise a culinary experience that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CREOLE BLACK-EYED PEAS AND RICE



Creole Black-Eyed Peas and Rice image

An easy spicy dish. Adjust the spices to your needs - less Creole Seasoning if you like it mild, add chili powder or cayenne pepper for more kick! This is also good with salsa on top. You can substitute 1/2 pound dried black-eyed peas, cooked for the canned black-eyed peas if you wish.

Provided by Sola

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 small onions, chopped
1 cup chopped green bell pepper
1 cup long grain white rice
2 cups water
1 tablespoon Creole seasoning
1 teaspoon ground black pepper
½ teaspoon garlic powder
2 (15.5 ounce) cans black-eyed peas, drained

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.

Nutrition Facts : Calories 387.6 calories, Carbohydrate 48.7 g, Cholesterol 49.6 mg, Fat 10.4 g, Fiber 6.2 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 720.7 mg, Sugar 1.7 g

EASY BLACK EYED PEAS AND RICE (INSTANT POT/STOVE TOP!)



Easy Black Eyed Peas And Rice (Instant Pot/Stove Top!) image

A heart-healthy, Southern classic side dishmade with brown rice. Get a taste of home in 20 minutes!

Provided by KeyVion Miller RDN, LD/N

Categories     Side Dish

Time 25m

Number Of Ingredients 7

1, 3/4 cup black-eyed peas, canned (drained and rinsed)
1 cup brown rice
1, 1/2 cup unsalted chicken broth (2 cups if doing stove top version)
5 dried bay leaves (if they are large leaves you may not need to use this many)
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder

Steps:

  • Drain and rinse black-eyed peas in a colander

Nutrition Facts : ServingSize 0.5 cup, Calories 115 kcal, Carbohydrate 23 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 94 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

Black-eyed peas with rice.

Provided by Negman

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 9h5m

Yield 6

Number Of Ingredients 11

1 cup dried black-eyed peas
1 tablespoon olive oil
1 cup lean diced ham
1 onion, chopped
½ cup chopped green bell pepper
1 clove garlic, minced
2 cups water
2 bay leaves
2 pinches paprika, or more to taste
salt and ground black pepper to taste
3 cups cooked 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.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g

TEX-MEX RICE AND BLACK-EYED PEAS



Tex-Mex Rice and Black-Eyed Peas image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 cup white rice
1 tablespoon extra-virgin olive oil
1 cup fresh salsa, plus more for topping
1/2 teaspoon ground cumin
2 14-ounce cans black-eyed peas (1 undrained; 1 drained and rinsed)
3 cups baby spinach
1/4 cup chopped fresh cilantro
1 avocado, halved, pitted and sliced
1 cup shredded cheddar cheese
Sour cream or Greek yogurt, for serving (optional)

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.

Nutrition Facts : Calories 542, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 30 milligrams, Sodium 527 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 21 grams

BLACK EYED PEAS WITH RICE



Black Eyed Peas With Rice image

This is a nice southern dish that you can use as a side dish or as main course. Smoked sausage or bacon can be used in place of the hamhocks if you so desire. Serve the beans and meat over rice. This is known as Southern Caviar and is eaten on New Year's Day. The black-eyed peas represent luck and the cabbage represents money. You can use fresh, frozen, or canned black-eyed peas in place of the dried beans, which shortens the cooking time for a quicker version of this recipe.

Provided by southern chef in lo

Categories     Pork

Time 3h

Yield 8 serving(s)

Number Of Ingredients 9

1 (1 lb) bag black-eyed peas
1 medium onion, chopped
2 garlic cloves
2 ham hocks or 1 ham bone, with meat still on it
1 teaspoon pepper
salt
1 stalk celery, chopped
1 teaspoon dried parsley
2 tablespoons olive oil or 2 tablespoons vegetable oil

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.

Nutrition Facts : Calories 81.8, Fat 3.7, SaturatedFat 0.6, Sodium 174.8, Carbohydrate 9.6, Fiber 2.3, Sugar 0.7, Protein 3

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

In her cookbook, "Jubilee: Recipes from Two Centuries of African American Cooking," Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin' John, as recorded in the "Penn School & Sea Islands Heritage Cookbook." The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom's Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.

Provided by Kayla Stewart

Categories     dinner, beans, main course, side dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
3/4 pound salt pork or bacon, cut into 1/4-inch dice
1 small onion, chopped
2 large garlic cloves, minced
6 cups chicken stock, store-bought or homemade
1/2 cup diced (1/4-inch) ham (2 1/2 ounces)
1/2 teaspoon red-pepper flakes
Fine salt and black pepper
1 cup long-grain 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



Black-Eyed Peas and Rice image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

1 quart water
1/2 cup soy sauce
1 teaspoon season salt
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
8 ounces black-eyed peas, cooked
About 1 1/2 to 2 cups raw 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



Black-Eyed Peas, Rice, and Kielbasa image

Black-eyed peas, rice, and kielbasa are a match made in heaven, or at my mother-in-law's in Mississippi. She has not made this one time without everyone wanting the recipe. I'm so glad she is willing to share it. This is a guaranteed hit and it is so easy!

Provided by LEIGHGEE

Time 1h10m

Yield 4

Number Of Ingredients 7

½ cup salted butter, cubed
1 cup uncooked white rice
2 (15 ounce) cans black-eyed peas, undrained
1 pound kielbasa sausage, sliced
1 (14 ounce) can beef broth
1 (4.5 ounce) can sliced mushrooms, drained
¼ cup water

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.

Nutrition Facts : Calories 940.6 calories, Carbohydrate 71 g, Cholesterol 142.1 mg, Fat 59.2 g, Fiber 8.4 g, Protein 29.3 g, SaturatedFat 31.3 g, Sodium 2182 mg, Sugar 2.9 g

BLACK-EYED PEA STEW WITH RICE



Black-Eyed Pea Stew With Rice image

This is a variation of Hopping John. It's usually a New Years Day item around our house, as the Black-eyed peas, are for good luck.And it also contains rice, which is for abundance, and pork, which is for the future.

Provided by KittyKitty

Categories     Stew

Time 1h52m

Yield 10 cups

Number Of Ingredients 17

2 lbs boneless pork loin chops, cut into cubes
2 tablespoons olive oil, divided
1 large onion, chopped
4 celery ribs, chopped
1 large red bell pepper, seeded and finely chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
3 (15 ounce) cans black-eyed peas, rinsed & drained
1 (32 ounce) container chicken broth
1 bay leaf
1 (28 ounce) can crushed tomatoes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon hot sauce
1/4 teaspoon ground red pepper
hot cooked 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.

Nutrition Facts : Calories 319.5, Fat 10.6, SaturatedFat 3, Cholesterol 60.8, Sodium 1087.8, Carbohydrate 26.9, Fiber 6.7, Sugar 1.9, Protein 29.4

HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS



Hoppin' John -- Rice and Black-Eyed Peas image

I have heard all my life that one should eat black eyed peas on New Year's Day for good luck throughout the new year. It wasn't until I was in my early twenties that my father changed the dish from black eyed peas to Hoppin' John as our traditional New Year's Day good luck meal. It's simple, po' foke's food, and I love it any time of the year. In the directions, I will include substitutions to make this dish vegetarian/vegan. Some history of the dish can be found here --http://members.aol.com/RSRICHMOND/hoppingjohn.html -- It would seem most people cook the rice and peas seperately, and then combine the two to serve. That's how my dad does it. I wanted to cook the flavor of the black eyed peas into the rice. So, this recipe strays a little from the norm, in that I cook the rice with the peas already in the pan.

Provided by ATM 67

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb bacon, cut in 1/2 inch pieces (I use a whole package)
1 medium onion, medium dice (a larger one is ok)
2 (15 ounce) cans black-eyed peas, with juice (1 qt if you cook your own peas)
2 cups uncooked rice
3 cups water
1/4 cup vegetable oil (for vegan)
2 teaspoons liquid smoke (for vegan)

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.

DIRTY RICE WITH BLACK-EYED PEAS



Dirty Rice with Black-Eyed Peas image

The hubby is now on a low-sodium diet--a challenge to our beans, rice, and protein meals! This a great low-sodium interpretation of dirty rice with black-eyed peas. Serve with low-sodium hot sauce.

Provided by Aliskill

Time 1h10m

Yield 8

Number Of Ingredients 17

1 pound turkey Italian sausages, casings removed
1 pound turkey kielbasa, sliced
1 large onion, diced
1 cup diced celery
1 cup diced green bell pepper
2 tablespoons minced garlic
4 cups water
2 (15 ounce) cans no-salt-added black-eyed peas, rinsed and drained
1 tablespoon reduced-sodium chicken bouillon granules
1 tablespoon cayenne pepper
1 tablespoon chili powder
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon ground black pepper
2 leaf (blank)s bay leaves, or more to taste
2 cups uncooked white rice
1 bunch green onions, sliced

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.

Nutrition Facts : Calories 469.9 calories, Carbohydrate 61.3 g, Cholesterol 77.8 mg, Fat 12.1 g, Fiber 6.8 g, Protein 28.4 g, SaturatedFat 3.5 g, Sodium 1435.1 mg, Sugar 3.6 g

VEGETARIAN BLACK-EYED PEAS & RICE



Vegetarian Black-Eyed Peas & Rice image

From The Black Family Reunion cookbook. While growing up, my grandmother, rhoda Weekes, was known among family and friends as the master of black-eyed peas and rice. You may think I'm exaggerating, but I can remember folks coming from throughout the tri-state area if they heard Mother was "cookin' up a pot." I'd watch her throw a bit of this and a dash of that into the kettle. It still warms my spirit to remember her creating her magical dish, while I kept her company in her big, beautiful kitchen. I'm no longer a meat-eater, so the following is my vegetarian version of Rhoda Weekes' black-eyed peas and rice.-Susan L. Taylor, Editor-in-Chief, Essence Magazine

Provided by mightyro_cooking4u

Categories     Long Grain Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup black-eyed peas, rinsed and drained
4 cups water
3 bouillon cubes, vegetable, small
2 garlic cloves, crushed
1 tablespoon vegetable oil
1 tablespoon cilantro, minced
1 tablespoon parsley, minced
1 teaspoon salt (optional)
1/2 teaspoon pepper
1 onion, large, chopped
2 scallions, medium, chopped
1 teaspoon thyme leaves, dried
1 tomatoes, large, chopped
1 cup rice, long-grain, uncooked

Steps:

  • Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsely, salt If using) and pepper. Cover. Simmer 15 minutes.
  • Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
  • Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.

Nutrition Facts : Calories 187.4, Fat 2.9, SaturatedFat 0.5, Cholesterol 0.2, Sodium 431.8, Carbohydrate 35.2, Fiber 2.5, Sugar 1.8, Protein 4.9

Tips:

  • Soak the black-eyed peas overnight: Soaking the peas helps to soften them and reduce the cooking time. You can also quick-soak the peas by bringing them to a boil in a pot of water, then removing them from the heat and letting them sit for an hour.
  • Use a variety of vegetables: This recipe calls for onions, bell peppers, and celery, but you can also add other vegetables such as carrots, corn, or okra.
  • Season the rice and peas well: Use a variety of spices, such as garlic, onion powder, salt, and pepper, to flavor the rice and peas. You can also add a bay leaf or two for extra flavor.
  • Cook the rice and peas until they are tender: The rice should be cooked through and the peas should be soft but still hold their shape.
  • Serve the rice and peas with your favorite toppings: Some popular toppings include hot sauce, chopped green onions, or a dollop of sour cream.

Conclusion:

Black-eyed peas and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.

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