Black Eyed Peas and Rice
intro
A hearty, savory Southern American staple traditionally eaten for New Year’s luck, pairing tender seasoned black eyed peas with fluffy rice for a comforting, budget-friendly meal.
Ingredients
Steps
Sauté bacon and aromatics
Heat a large heavy-bottomed Dutch oven over medium heat (350°F/175°C). Add diced bacon, and cook for 5-6 minutes until crispy and fat is fully rendered. Add diced onion, celery, and green bell pepper, sauté for 7 minutes until soft and translucent, then stir in minced garlic and cook for 30 seconds until fragrant.
Simmer seasoned black eyed peas
Add rinsed black eyed peas, chicken broth, smoked paprika, dried thyme, cayenne pepper, bay leaf, salt, and black pepper to the pot. Stir to combine, bring to a rolling boil over medium-high heat (400°F/205°C), then reduce heat to low (200°F/95°C), cover, and simmer for 30 minutes until peas are tender but hold their shape and are not mushy. Remove and discard the bay leaf after simmering.
Stir in rinsed rice
Stir the rinsed long-grain white rice into the simmering pea mixture, ensuring all rice grains are fully submerged in the cooking liquid; top up with 60ml (¼ cup) extra chicken broth if the liquid level sits below the top of the rice and peas. Return the liquid to a gentle simmer before replacing the tight-fitting lid.
Cook rice undisturbed
Keep heat on the lowest stovetop setting (190°F/88°C), cover tightly, and cook for 18 minutes without lifting the lid. Do not stir the rice during this time, as this will release trapped steam and lead to unevenly cooked, crunchy, or mushy grains.
Rest and fluff dish
After 18 minutes of rice cooking time, turn off the heat completely, leave the lid secured, and let the dish rest for 10 minutes to allow any remaining steam to absorb fully. Remove the lid, fluff the rice and peas gently with a fork to separate grains, and taste to adjust salt or pepper if needed.
Garnish and serve hot
Divide the warm black eyed peas and rice evenly between 4 serving bowls, and top each portion with 7.5g (1 tablespoon) of thinly sliced fresh scallions. Serve immediately while hot.
Tips
2.If using pre-soaked black eyed peas (soaked 4+ hours or overnight in cold water), reduce the initial pea simmer time to 15 minutes before adding rice to avoid overcooking peas into a soft, mushy paste.
3.For a vegetarian version of this dish, swap the smoked bacon for 30ml (2 tablespoons) of extra-virgin olive oil, replace chicken broth with vegetable broth, and add an extra 1g (½ teaspoon) of smoked paprika to replicate the dish’s signature deep smoky flavor.
OMG y’all, I made this for our New Year’s Day family dinner and everyone went back for SECONDS! I used a smoked ham hock like my grandma used to and it added that perfect deep smoky flavor. SO good, even my picky 7 year old cleaned his plate. Already added this to our regular rotation!
Game changer for my weekly meal prep! This made 6 perfect portions, held up great in the fridge all week, and was so filling after my evening runs. I skipped the pork to keep it vegetarian and added a little smoked paprika to make up for the smoky flavor, 10/10.
Brought this to our neighborhood block party potluck last weekend and people were asking me for the recipe before I even set the dish down! I topped it with a little chopped green onion and hot sauce on the side for people to add to taste, total crowd pleaser. Will absolutely be making this again for our next gathering.
First time ever making black eyed peas and this was so easy even I couldn’t mess it up! I used canned black eyed peas because I forgot to soak dry ones overnight, cut the cook time down by like 40 minutes, and it still turned out amazing. 10/10 for us broke college kids lol
Took this to my annual Super Bowl watch party and it was the perfect side to go with ribs and brisket. I added a few slices of crispy bacon crumbled on top because let’s be real, bacon makes everything better. Only complaint is I wish I made a double batch, it was gone before halftime!
Grew up eating my grandma’s Hoppin’ John every New Years when we visited family in Alabama, and this recipe tastes exactly like I remember! I was worried I wouldn’t be able to get that same cozy flavor in my tiny NYC apartment kitchen, but this was spot on. Total comfort food hug in a bowl.
So happy this recipe is naturally gluten free! I have celiac and it’s so hard to find classic Southern recipes that don’t have random hidden gluten, but this was perfect. Served it with roasted okra for a full meal and my whole family loved it, even the ones who don’t eat GF.
Made this for my wife and two teens last night after seeing it pop up on my feed. I was a little nervous because none of us had ever had Hoppin’ John before, but everyone loved it! My daughter even asked if we could have it for her birthday dinner next month. Wild win for a weeknight meal.
Added a whole diced jalapeño and a dash of cayenne to give this a little kick, and wow, that was the best decision I made all week. If you like heat, don’t sleep on that addition! I also served it with a side of cornbread, which is non-negotiable if you ask me.
First year in my first apartment, so I wanted to make something traditional for good luck. This was so easy to follow, even as a total beginner! I might have overcooked the rice a tiny bit but it still tasted incredible. Fingers crossed this brings me that promotion I’ve been gunning for this year lol
Made this completely vegan by swapping the pork for vegetable broth and adding a little liquid smoke, and it was unreal! I’ve been testing vegan Southern recipes for months and this is the first one that my meat-eating brother said was better than the traditional version he’s had. Win!
The leftovers are even better the next day! I was worried the rice would get mushy, but all the flavors melded together overnight and it was even tastier for lunch today. I’m already planning to make a big batch next month to freeze for busy work days.
I’ve been making Hoppin’ John for 40+ years and I have to say, this recipe is as close to my mama’s as I’ve ever found online. The ratio of rice to peas is perfect, not too dry, not too soupy, just right. I’ll be passing this link along to all my kids who keep asking for my recipe!
Great high protein, high fiber side dish that fits perfectly into my macro goals! I used brown rice instead of white to add a little extra fiber, and it paired so well with grilled chicken for my post-workout meals all week. Will definitely be making this on repeat.
Made this while we were staying at our winter place in Florida, and it was the perfect warm, cozy meal for that random cold snap we had last week! I used turkey sausage instead of pork for a lighter option, and it still had all that great savory flavor. My husband had two bowls, which is always the sign of a good recipe.
Doubled the recipe to feed my son’s entire high school football team after practice last week, and every last bite was gone. The kids were asking for seconds, the coaches asked for the recipe—total home run. It’s cheap, easy to make in big batches, and filling, which is exactly what I need for feeding a bunch of hungry teenage athletes.
Y’all, I burn toast on a regular basis, and I still managed to pull this off without a single mistake! The instructions are so clear and easy to follow, no weird fancy ingredients or complicated steps. I’m so proud of myself for making something that actually tastes good, thanks for the great recipe!
I always make Hoppin’ John, collards, and cornbread for New Year’s Day for good luck and prosperity, and this is my new go-to recipe for the peas and rice! It came together so quickly while I was getting the rest of the meal ready, and the flavor was out of this world. We had 12 people over and everyone raved about it.