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Black-Eyed Peas and Rice

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A classic, comforting dish of black-eyed peas and rice that combines humble pantry staples into a protein-forward meal, perfect for weeknight dinners or potlucks.

Ingredients

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  • 1 cup dried black-eyed peas, rinsed and sorted (or 2 cups cooked, drained)
  • 1 cup long-grain rice, rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil for sautéing
  • Optional: 1 bay leaf, 1/2 teaspoon red pepper flakes, chopped parsley for garnish

Instructions

  1. Rinse the black-eyed peas and soak them in water for at least 4 hours or overnight.
  2. In a pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until fragrant.
  3. Add the soaked black-eyed peas and vegetable broth to the pot, and bring to a boil.
  4. Reduce the heat and let it simmer until the peas are tender, about 30-40 minutes.
  5. In a separate pot, cook the rice according to package instructions.
  6. Once the black-eyed peas are cooked, stir in the cooked rice, cumin, salt, and pepper. Mix well and serve hot.

Notes

Substitute canned black-eyed peas for a faster preparation. Adjust seasoning accordingly.

Nutrition

Find it online: https://easyumrecipes.com/black-eyed-peas-and-rice/