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Cozy Black-Eyed Peas and Rice Recipe Easy Southern Classic for Beginners

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A comforting Southern classic combining smoky bacon, tender black-eyed peas, and fluffy rice simmered to perfection. This easy recipe delivers nostalgic flavors perfect for family dinners and gatherings.

Ingredients

Scale
  • 1 cup dried black-eyed peas (or 2 cups canned, well rinsed)
  • 1 cup long-grain white rice (Carolina brand recommended)
  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 4 strips smoked bacon, chopped (or smoked paprika for vegetarian)
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 celery stalk, diced
  • 1 small carrot, diced (optional)
  • 1 bay leaf
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • 1 tablespoon olive oil or bacon fat (for sautéing)

Instructions

  1. If using dried black-eyed peas, rinse 1 cup well and soak overnight or for at least 6 hours in plenty of water. Drain and rinse before cooking. Skip this step if using canned peas.
  2. In a large heavy-bottomed pot or Dutch oven over medium heat, cook 4 strips of chopped smoked bacon until crisp, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
  3. Add 1 tablespoon olive oil or use the bacon fat in the pot. Add 1 medium chopped yellow onion, 1 diced celery stalk, and 1 small diced carrot if using. Cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
  4. Stir in 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper if using, and 1 bay leaf. Add the soaked and drained black-eyed peas. Pour in 4 cups chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 45 minutes (or 20-25 minutes if using canned peas) until peas are tender but not mushy.
  5. While peas simmer, rinse 1 cup long-grain white rice under cold water until water runs clear. In a separate pot, bring 2 cups water to a boil, add rice and a pinch of salt, reduce heat to low, cover, and cook for 18 minutes. Remove from heat and let it sit covered for 5 minutes.
  6. Once peas are tender, remove bay leaf and stir in cooked rice and reserved bacon pieces. Add 1 tablespoon apple cider vinegar, and salt and pepper to taste. Stir gently to combine and let it warm through for 5 minutes on low heat, uncovered.
  7. Give it a final stir and adjust seasoning if needed. The peas should be creamy but intact, and the rice fluffy with a touch of savory smokiness.

Notes

If using canned black-eyed peas, reduce simmering time to 20-25 minutes. For vegetarian version, omit bacon and use vegetable broth with smoked paprika and liquid smoke. Soaking dried peas overnight reduces cooking time and improves digestibility. Add a splash more broth if peas are not tender after 45 minutes. Cook rice separately for best texture, but can be added to peas 20 minutes before done if in a hurry. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: black-eyed peas, rice, southern recipe, comfort food, easy dinner, smoky bacon, vegetarian option, gluten-free

Find it online: https://blixfood.com/cozy-black-eyed-peas-and-rice-recipe-easy-southern-classic-for-beginners/