Beans and rice pair together in this celebratory African-American dish.
Black-eyed peas are a unique legume. Unlike the more popular chickpeas (garbanzo beans) or kidney beans, there are very few regions, at least that I’m familiar with, that can claim black-eyed peas as their own.
As a vegetarian myself, this recipe intrigued me: had I found a new way to eat black-eyed peas, giving me a new protein to try? Sure! This recipe is made the traditional way and calls for diced ham when made as-is, but the ingredient is totally optional, making this dish a protein option for vegans and vegetarians alike. As the weather cools down and school starts up again, I’m sure this meal will become a staple fixing in my dinner rotation to nourish my family and I after a hard day’s work.
Is this the same dish as a Hoppin’ John?
The simple answer is yes. In coastal parts of Georgia and South Carolina, Hoppin’ John sometimes uses the field pea, which is a small red-colored pea. However, in other parts of the South, black-eyed peas are the norm, just like in this recipe. Hoppin’ John originated amongst the African-American community, specifically the Gullah people, and has links to similar dishes in West Africa. While the origin of the name is not known for sure, some say it’s a corruption of the Haitian Creole words for black-eyed peas: pwa pijon.
How do I store leftovers?
To store this dish, make sure to allow leftovers to cool first. Once they’ve cooled, transfer the peas and rice to a storage container and refrigerate for up to 3 days. When you’re ready to consume, simply reheat in the microwave by heating on high for 1 1/2 to 2 minutes, stirring halfway through the process. You can also freeze this dish for up to 3 months. When ready, thaw them in the fridge overnight, then reheat either in the microwave or on the stove, adding a small amount of broth or water to loosen the mixture.
Serving suggestions
Garnish it with green onions or serve it alongside soft, classic Cornbread or, for a bit of sweetness, a Sweet Potato Cornbread. To make it a true Southern spread, serve this dish alongside a spicy Shrimp Creole, a veggie-forward Cajun Cauliflower Casserole, some Fried Catfish, and some Pineapple Dump Cake for dessert!
Black-Eyed Peas and Rice
Ingredients
- 1 cup dried black-eyed peas
- 2 teaspoons olive oil
- 1 small onion chopped
- 1/2 cup green bell pepper chopped
- 2 cloves garlic minced
- 1 cup lean diced ham optional; omit for a vegetarian version
- 2 bay leaves
- 1/2 teaspoon paprika
- Kosher salt to taste
- Ground black pepper to taste
- 3 cups water plus more as needed
- 3 cups steamed white rice
- Sliced green onions for garnish, optional
Instructions
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Rinse the dried black-eyed peas well. Place them in a bowl and cover with water. Allow them to soak for at least 2 hours or, for best results, overnight. Drain and rinse the peas before using.
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In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté until the vegetables become soft, about 3 to 5 minutes. If using ham, add it now and cook for another 2 minutes until lightly browned. Add the soaked black-eyed peas to the pot along with the bay leaves, paprika, salt, and black pepper.
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Pour in 3 cups of water. Bring the mixture to a gentle simmer, then cover and let it cook for 1 to 2 hours, or until the peas are tender. Cooking time will vary depending on how long you soaked the peas. If the mixture becomes dry during cooking, add more water as needed. Stir occasionally to prevent sticking.
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Remove the bay leaves from the pot. To serve, spoon a portion of steamed white rice onto a plate and top with the savory black-eyed peas mixture (optionally, mix in rice until combined). Garnish with sliced green onions if desired.
Nutrition
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