Black-Eyed Peas and Rice
A comforting Southern classic featuring a delightful blend of black-eyed peas, rice, and savory seasonings, perfect for any occasion.
Ingredients
Key Ingredients
- 1 cup black-eyed peas (soaked overnight) Soaking overnight improves texture.
- 1 cup rice Any variety works, though long-grain is classic.
- 1 piece leftover hambone Optional for extra flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 2 tablespoons olive oil
Instructions
Preparation
- Rinse the soaked black-eyed peas under cold water and set aside.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic; sauté until the onion becomes translucent.
Cooking
- Toss in the soaked black-eyed peas, rice, leftover hambone (if using), vegetable broth or water, salt, black pepper, and thyme.
- Bring the mixture to a boil, then reduce the heat to low and cover.
- Let it simmer for about 30 minutes, or until the peas and rice are tender.
- Remove the hambone, shredding any meat back into the dish if desired. Serve warm and enjoy!
Notes
This dish stores well, perfect for meal prep. Store leftovers in an airtight container, refrigerating for up to 5 days or freezing for up to 3 months. To reheat, thaw in the fridge overnight and warm on stovetop or in microwave. For vegetarian version, substitute the ham bone with smoked paprika.