Black Eye Peas And Rice Recipe

Soak (optional, quick or overnight)

Rinse 1 cup dried black-eyed peas under cold water and remove any debris. For overnight soak: cover with 3 cups cold water and soak 6–8 hours, then drain. For quick soak: place in a pot, cover with 4 cups water, bring to a boil for 2 minutes, remove from heat, cover and let sit 1 hour, then drain.

Cook peas

Place soaked and drained peas in a medium pot with 3 cups fresh water and 1 bay leaf. Bring to a simmer over medium heat, reduce heat to low, cover, and simmer gently until tender, 30–45 minutes depending on age of peas. Add 1 tsp kosher salt during the last 10 minutes of cooking. Drain, reserve 1/2 cup cooking liquid, discard bay leaf, and set peas aside.

Cook rice

Rinse 2 cups long-grain white rice under cold water until water runs mostly clear. In a medium saucepan combine the rinsed rice, 4 cups water and 1 tsp kosher salt. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Sauté vegetables

While peas or rice are cooking, heat 2 tbs olive oil and 1 tbs butter in a large skillet over medium heat. Add the diced onion, celery, carrot and green bell pepper. Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Season and combine

Stir in 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried thyme, 1 tsp crushed red pepper flakes and 1 tsp black pepper. Cook for 30 seconds to bloom the spices. Add the cooked black-eyed peas and 1 cup low-sodium broth plus the reserved 1/2 cup pea cooking liquid (if you have it) to the skillet. Add 1 tbs Worcestershire sauce. Gently simmer uncovered for 4–6 minutes so flavors marry and liquid reduces slightly. Taste and adjust salt (add up to 1/2 tsp more if needed).

Finish

Remove from heat and stir in 2 tbs chopped fresh parsley and 1 tbs fresh lemon juice. If mixture seems dry, add up to 2–4 tbs additional reserved cooking liquid or broth to reach desired sauciness.

Spoon cooked rice onto a serving platter or individual bowls. Top with the black-eyed pea mixture, distributing evenly. Garnish with sliced green onions and additional chopped parsley if desired. Serve hot with lemon wedges on the side.