Black Eyed Peas and Rice {Slow Cooker or Stove Top}
Welcome to a culinary journey where tradition meets comfort, featuring the classic Southern delight – Black Eyed Peas and Rice! This recipe, perfect as a main dish or a hearty side, combines the earthy flavors of black-eyed peas with the subtle charm of white rice. Whether you’re stirring up good luck for the new year or simply craving a nourishing meal, this dish is a surefire hit.
Prepared in either a slow cooker or on the stove top, this recipe is versatile enough to suit your cooking style. Imagine tender black-eyed peas, simmered gently with a medley of green and yellow bell peppers, onions, and garlic, all releasing their aromatic goodness. The secret lies in the blend of smoked paprika, cumin, and a hint of cayenne pepper, which gives this dish its soul-warming depth.
But what truly sets this dish apart is its adaptability. Add in ham hocks for a meaty punch, or stick to a vegetarian version with rich olive oil and vegetable broth. Serve it on New Year’s Day to bring prosperity for the coming year, or savor it any day for its sheer deliciousness. Pair it with collard greens for a full Southern experience, or enjoy it as is, each bite bringing comfort and joy.
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Recipe Notes:
- Soak Your Peas: For the best texture, soak your black-eyed peas overnight. This reduces cooking time and makes them easier to digest.
- Toast Your Rice: Toasting the rice in olive oil before cooking adds a wonderful depth of flavor and prevents it from becoming mushy.
- Balance the Spices: Adjust the cayenne pepper according to your heat preference. Remember, you can always add more, but you can’t take it out!
- Bay Leaves Magic: Adding a bay leaf or two while cooking the black-eyed peas infuses a subtle, aromatic flavor.
- Perfect Pairing: For a truly Southern experience, serve this dish with collard greens and a slice of cornbread.
- Storage and Reheating: This dish stores well in the fridge and tastes even better the next day as the flavors meld together. Gently reheat on the stove or in the microwave.
- Vegetarian Option: For a vegetarian version, use vegetable broth and skip the ham hocks. The dish still retains its hearty, comforting essence.
Yes, you can substitute canned black-eyed peas. Just remember to adjust the cooking time as they don’t need as long to cook.
Absolutely! A Dutch oven is perfect for the stove top version. Follow the same steps, using the Dutch oven to sauté the vegetables and simmer the peas.
You can substitute with another color bell pepper or leave it out, though green bell peppers add a distinct flavor to the dish.
Yes, ham hocks are a traditional addition. Add them with the black-eyed peas for a rich, smoky flavor.
It’s versatile! Serve it as a main dish or as a side with collard greens or other vegetables.
Black Eyed Peas and Rice { Slow Cooker or Stove Top }
FOR THE SLOW COOKER:
- Place all of the ingredients into the slow cooker EXCEPT the olive oil and rice.
- Cover the slow cooker and heat on low for 7 to 8 hours or high for 3 to 4 hours.
- While the black-eyed peas are cooking, prepare the rice. In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and toast it for a couple of minutes, stirring constantly to prevent sticking.
- Pour in 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until it’s tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Once the black-eyed peas are tender, taste and adjust the seasoning if necessary. If the mixture is too thick, add a bit more broth or water.
- Stir the rice into the black-eyed peas just prior to serving.
FOR THE STOVE TOPS:
1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, green bell pepper, yellow bell pepper, and celery. Sauté until the vegetables are soft and the onion is translucent.
2. Add the soaked and drained black-eyed peas to the pot. Stir well to combine with the sautéed vegetables.
3. Pour in the diced tomatoes with their juices. Add the smoked paprika, cumin powder, cayenne pepper (if using), salt, and black pepper. Mix everything together.
4. Pour in the vegetable or chicken broth, ensuring that the black-eyed peas are covered with liquid. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the black-eyed peas are tender. Stir occasionally and add more broth if needed.
5. While the black-eyed peas are simmering, prepare the rice.
6. In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and toast it for a couple of minutes, stirring constantly to prevent sticking.
7. Pour in 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until it’s tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
8. Once the black-eyed peas are tender, taste and adjust the seasoning if necessary. If the mixture is too thick, add a bit more broth or water.
9. Stir the rice into the black-eyed peas just prior to serving.
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Black Eyed Peas and Rice {Slow Cooker or Stove Top}
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Ingredients
- 2 cups dried black-eyed peas soaked overnight, rinsed and drained
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 large green bell pepper diced
- 1 large yellow bell pepper diced
- 2 stalks celery diced
- 14.5 oz can 14.5 oz diced tomatoes, undrained
- 4 cups vegetable or chicken broth
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 to 1/2 teaspoon cayenne pepper optional, for heat
- Salt and black pepper to taste
- 1 tablespoon olive oil 2 tablespoons for stove top method
- 1 cup long-grain white rice
Instructions
For the slow cooker:
- Place all of the ingredients into the slow cooker EXCEPT the olive oil and rice.
- Cover the slow cooker and heat on low for 7 to 8 hours or high for 3 to 4 hours.
- While the black-eyed peas are cooking, prepare the rice.
- In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and toast it for a couple of minutes, stirring constantly to prevent sticking.
- Pour in 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until it’s tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Once the black-eyed peas are tender, taste and adjust the seasoning if necessary. If the mixture is too thick, add a bit more broth or water.
- Stir the rice into the black-eyed peas just prior to serving.
For the stove top:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, green bell pepper, yellow bell pepper, and celery. Sauté until the vegetables are soft and the onion is translucent.
- Add the soaked and drained black-eyed peas to the pot. Stir well to combine with the sautéed vegetables.
- Pour in the diced tomatoes with their juices. Add the smoked paprika, cumin powder, cayenne pepper (if using), salt, and black pepper. Mix everything together.
- Pour in the vegetable or chicken broth, ensuring that the black-eyed peas are covered with liquid. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the black-eyed peas are tender. Stir occasionally and add more broth if needed.
- While the black-eyed peas are simmering, prepare the rice.
- In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and toast it for a couple of minutes, stirring constantly to prevent sticking.
- Pour in 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until it’s tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Once the black-eyed peas are tender, taste and adjust the seasoning if necessary. If the mixture is too thick, add a bit more broth or water.
- Stir the rice into the black-eyed peas just prior to serving.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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