Ingredients
Equipment
Method
- 1. **Prepare the Aromatics**: In a large Dutch oven or heavy-bottomed pot, heat the olive oil or bacon fat over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables have softened and the onion is translucent.1 tablespoon olive oil or bacon fat, 1 medium yellow onion, 1 green bell pepper, 2 celery stalks
- 2. **Add Garlic and Spices**: Stir in the minced garlic, dried thyme, smoked paprika, and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant. Be careful not to burn the garlic.2 cloves garlic, 1 teaspoon dried thyme, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
- 3. **Combine Remaining Ingredients (Except Rice)**: Add the cooked black-eyed peas, vegetable or chicken broth, diced tomatoes (undrained), and bay leaves to the pot. Stir gently to combine all the ingredients.2 cups cooked black-eyed peas, 4 cups vegetable broth or chicken broth, 1 (14.5 ounce) can diced tomatoes, 2 bay leaves
- 4. **Bring to a Simmer**: Increase the heat to medium-high and bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 15-20 minutes, allowing the flavors to meld together.
- 5. **Cook the Rice**: While the peas are simmering, cook the long-grain white rice according to package directions. Typically, this involves combining 1 cup of rice with 2 cups of water in a separate pot, bringing it to a boil, then reducing to a simmer, covering, and cooking for 15-20 minutes until the water is absorbed and the rice is tender.1 cup long-grain white rice
- 6. **Season and Finish**: After the peas have simmered, remove the bay leaves. Taste the mixture and adjust seasoning with salt and freshly ground black pepper as needed. You want the flavor to be robust and well-balanced.Salt and freshly ground black pepper, 2 bay leaves
- 7. **Serve**: To serve, you can either stir the cooked rice directly into the black-eyed pea mixture, or serve the peas over a bed of fluffy rice. Garnish generously with fresh chopped parsley or green onions. Offer hot sauce on the side for those who enjoy extra spice.Fresh parsley or green onions, Hot sauce
Notes
Proper storage and reheating are essential to enjoy your Southern Black Eyed Peas and Rice for future meals while maintaining its delicious flavor and texture.
For optimal freshness, store any leftover Southern Black Eyed Peas and Rice in an airtight container in the refrigerator for up to 3-4 days. Ensure the dish has cooled completely before transferring it to the container to prevent condensation and bacterial growth. If you've mixed the rice directly into the peas, the texture of the rice might soften slightly upon reheating, but the flavors will often deepen.
For longer storage, Southern Black Eyed Peas and Rice freezes exceptionally well. Transfer the cooled dish into freezer-safe airtight containers or heavy-duty freezer bags, leaving a little headspace if using containers. It will keep in the freezer for up to 2-3 months. Thaw frozen portions overnight in the refrigerator before reheating.
To reheat, the best method is gently on the stovetop over medium-low heat. Add a splash of water or broth if the mixture seems too thick or dry, stirring occasionally until heated through. You can also microwave individual portions in a microwave-safe dish, heating in 1-2 minute intervals, stirring in between, until hot. Avoid overheating, as this can make the rice mushy or dry out the peas.
