Black-Eyed Peas with Rice

Across the American South, black-eyed peas with rice mark New Year's tables as a wish for good luck. This pot simmers the peas with smoked pork and the onion-pepper-celery trio before folding in long-grain rice.

Serves 4

Estimate for one serving

• 420 cal
• 18g protein
• 65g carbs
• 10g fat
• 12.5g fiber

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Ingredients

• 1 cup dried black-eyed peas
• 1 cup long-grain white rice
• 1 (about 8 oz) smoked ham hock or smoked turkey wing
• 3 slices bacon
• 1 medium yellow onion
• 1 green bell pepper
• 2 celery stalks
• 3 garlic cloves
• 4 cups chicken broth or water
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• to taste hot sauce

Instructions

1. 1Sort and rinse dried black-eyed peas, removing any debris. Soak in cold water for 30 minutes (or use quick-soak method).
2. 2Dice the onion, green bell pepper, and celery. Mince the garlic. Chop the bacon into small pieces.
3. 3In a large Dutch oven or heavy pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove bacon and set aside, leaving the fat in the pot.
4. 4Add the diced onion, bell pepper, and celery to the pot. Sauté for 5-7 minutes until softened.
5. 5Stir in the minced garlic, dried thyme, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
6. 6Add the soaked and drained black-eyed peas, smoked ham hock (or turkey wing), bay leaf, and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes until peas are tender but not mushy.
7. 7Remove the ham hock, shred any meat from the bone (discard bone), and return meat to the pot. Stir in the cooked bacon pieces.
8. 8Add uncooked rice to the pot. Stir well, cover, and simmer for an additional 18-20 minutes until rice is tender and liquid is absorbed. If mixture gets too dry, add a splash of broth.
9. 9Taste and adjust seasoning with more salt, pepper, or hot sauce as desired. Remove bay leaf before serving.
10. 10Serve hot in bowls, traditionally with cornbread on the side.