Black-eyed peas with rice.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

274 calories; 6.4 g total fat; 11 mg cholesterol; 277 mg sodium. 41.7 g carbohydrates; 12.6 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/08/2015
This is really really good! So easy too. I used drained canned black eyed peas more ham than was called for. (I had a bunch of leftover ham from the holidays) Added a few red pepper flakes and a healthy shake of Cajun seasoning. Delicious and it is ready to just minutes. Did I say this is a KEEPER? Yes it is! Read More
(8)

Most helpful critical review

Rating: 3 stars
11/12/2016
I followed the recipe exactly and it turned out ok but it was really bland. The peas had a really nice flavor before mixing in the rice but they just got lost. If I ever make it again I will half the rice and perhaps double the ham. Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/08/2015
This is really really good! So easy too. I used drained canned black eyed peas more ham than was called for. (I had a bunch of leftover ham from the holidays) Added a few red pepper flakes and a healthy shake of Cajun seasoning. Delicious and it is ready to just minutes. Did I say this is a KEEPER? Yes it is! Read More
(8)
Rating: 5 stars
01/08/2015
This is really really good! So easy too. I used drained canned black eyed peas more ham than was called for. (I had a bunch of leftover ham from the holidays) Added a few red pepper flakes and a healthy shake of Cajun seasoning. Delicious and it is ready to just minutes. Did I say this is a KEEPER? Yes it is! Read More
(8)
Rating: 5 stars
02/25/2015
EXCELLENT! I'm a vegetarian and have been trying to mix it up with new recipes that work for both my omnivore guy and me. This is a keeper! SUBS: I used veggie bac-un for the ham I used brown rice vs. white I used vegan vegetable stock vs water. ADDS: I doubled the amount of black eyed peas (3C) then added smoked paprika & turmeric (2T ea) and a pinch of liquid smoke to the seasonings; added 1/2 a large bag of frozen spinach (3C) to the mix when adding the peas. WONDERFUL. SIMPLE. AWESOME. Read More
(5)
Advertisement
Rating: 5 stars
01/01/2016
i sauteed the onion bell pepper and garlic for about 5 mins to give the olive oil a little more flavor. i also added 1lb of italian mild sausage and cooked that with the diced ham. i then finished the dish as written and everyone loved it. thank you andy s san diego ca Read More
(3)
Rating: 3 stars
11/11/2016
I followed the recipe exactly and it turned out ok but it was really bland. The peas had a really nice flavor before mixing in the rice but they just got lost. If I ever make it again I will half the rice and perhaps double the ham. Read More
(1)
Rating: 5 stars
01/06/2020
Excellent New Year’s Day dinner. Made this with ham left over from Christmas! Read More
Advertisement
Rating: 5 stars
01/01/2018
It was delicious. However I thought 4 cups of rice was just too much for the amount of beans therefore I did not add all of the rice. Next time I would increase the amount of beans. I would make this again! Read More