Ingredients9 h 5 m servings 274 cals
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 274 calories; 6.4 g fat; 41.7 g carbohydrates; 12.6 g protein; 11 mg cholesterol; 252 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...
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...
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 fini...
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 wil...