Ingredients
6
6 servings
- •1 cup dried black-eyed peas
- •1 tablespoon olive oil
- •1 cup lean diced ham
- •1 onion, chopped
- •0.5 cup chopped green bell pepper
- •1 clove garlic, minced
- •2 cups water
- •2 bay leaves
- •2 pinches paprika, or more to taste
- •salt and ground black pepper to taste
- •3 cups cooked rice
Instructions
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
- Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 274
- Carbohydrate: 42g
- Fat: 6g
- Fiber: 4g
- Protein: 13g
- Sugar: 3g
Related Recipes
Southern-Style Black-Eyed Peas
Black-Eyed Peas with Ham
Black-Eyed Pea Dip
Vegetarian Black-Eyed Peas
Black-Eyed Pea and Ham Casserole
Black-Eyed Peas with Bacon
Pico Black-Eyed Peas
Black-Eyed Pea Patties
New Year Black-Eyed Peas
Marinated Black-Eyed Pea Salad
Simple Black-Eyed Pea Salad
