BLACK EYED PEAS RICE RECIPE RECIPES

Name: Black Eyed Peas With Rice
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 8 serving(s)
Ingredients: 1 (1 lb) bag black-eyed peas; 1 medium onion, chopped; 2 garlic cloves; 2 ham hocks or 1 ham bone, with meat still on it; 1 teaspoon pepper; salt; 1 stalk celery, chopped; 1 teaspoon dried parsley; 2 tablespoons olive oil or 2 tablespoons vegetable oil

BLACK EYED PEAS WITH RICE RECIPE - SOUTHERN.FOOD.COM

Black Eyed Peas With Rice Recipe - Southern.Food.com image

This is a nice southern dish that you can use as a side dish or as main course. Smoked sausage or bacon can be used in place of the hamhocks if you so desire. Serve the beans and meat over rice. This is known as Southern Caviar and is eaten on New Year's Day. The black-eyed peas represent luck and the cabbage represents money. You can use fresh, frozen, or canned black-eyed peas in place of the dried beans, which shortens the cooking time for a quicker version of this recipe.

Total Time 3 hours

Prep Time 1 hours

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 lb) bag black-eyed peas
1 medium onion, chopped
2 garlic cloves
2 ham hocks or 1 ham bone, with meat still on it
1 teaspoon pepper
salt
1 stalk celery, chopped
1 teaspoon dried parsley
2 tablespoons olive oil or 2 tablespoons vegetable oil

Steps:

Wash the peas; place in large pot. Cover with water. Bring to boil. Once it reaches a boil, remove from heat, cover and let sit for 1 hour. After the 1 hour is up, drain the peas and set aside.
Add oil to pot; sauté the ham hock, onion, and celery until tender.
Add the garlic and sauté 2 minutes more.
Add peas cover with water about 1 to 11/2 inch over peas.
Add pepper, parsley, and about 1 teaspoon of salt to start with.
Bring to boil; stir, reduce heat and simmer about 2 hours, or until peas are tender. Keep checking every once in a while to see if more water is needed, and taste to see if more salt is needed.
Stir occasionally.
Water will turn into a gravy; serve over rice.

Nutrition Facts : Calories 81.8, FatContent 3.7, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 174.8, CarbohydrateContent 9.6, FiberContent 2.3, SugarContent 0.7, ProteinContent 3

BLACK-EYED PEAS AND RICE RECIPE - NYT COOKING

Black-Eyed Peas and Rice Recipe - NYT Cooking image

In her cookbook, “Jubilee: Recipes from Two Centuries of African American Cooking,” Toni Tipton-Martin writes about the Carolina lowcountry tradition of the dish Hoppin’ John, as recorded in the “Penn School & Sea Islands Heritage Cookbook.” The dish was described as brown field peas cooked with rice to be eaten for good luck throughout the year. In African American communities, the tradition of eating rice and cowpeas dates to a celebration on Dec. 31, 1862, Freedom’s Eve. On that day, enslaved Africans congregated in churches in the south, eager to hear the news that the Emancipation Proclamation had set them free. The tradition of eating peas and rice for the new year is now deeply held across cultures throughout the United States and ties to centuries-old folklore that might just lead to better health, prosperity and maybe, just maybe, a bit more luck.

Provided by Kayla Stewart

Total Time 1 hours 45 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 pound dried black-eyed peas, picked over for stones, rinsed, soaked in water overnight, and drained
3/4 pound salt pork or bacon, cut into 1/4-inch dice
1 small onion, chopped
2 large garlic cloves, minced
6 cups chicken stock, store-bought or homemade
1/2 cup diced (1/4-inch) ham (2 1/2 ounces)
1/2 teaspoon red-pepper flakes
Fine salt and black pepper
1 cup long-grain rice

Steps:

Soak the black-eyed peas in cold water overnight, then drain when ready to cook.
In a large saucepan, cook the salt pork over medium-high heat, stirring occasionally, until crisp and the fat is rendered, about 6 minutes. Add the onion and garlic and cook until just translucent, about 3 minutes. Stir in the chicken stock, drained black-eyed peas, ham, red-pepper flakes, 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat, cover, and simmer over medium-low heat, skimming any foam that rises to the surface, until tender, about 1 hour.
Taste and season with more salt as desired. Stir in the rice. Cover and return the pot to a simmer over high heat. Reduce the heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes longer. Remove from the heat and let stand, covered, 5 minutes, then serve.

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