Recipes

Rice & Black Eyed Peas

Black eyed peas aren’t just a New Year’s staple — they’re a year-round favorite. You won’t need good luck to whip this decadent dish into shape. Simply follow the instructions for a palate-pleasing offering.
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Course Pasta
Cuisine Continental

Servings 6 servings
Calories 4016.45 kcal

Ingredients

  

  • 1/4 pound(s) bacon, sliced and diced
  • 1/4 pound(s) breakfast sausage, crumbled
  • 2 1/2 cup(s) white onion, diced
  • 3 tablespoon(s) garlic, minced
  • 1 cup(s) celery stalks, peeled & diced
  • 2 tablespoon(s) paprika
  • 12 ounce(s) bottle beer
  • 5 cup(s) chicken stock
  • 1 small ham bone
  • 3 cup(s) fresh black-eyed peas
  • 2 tablespoon(s) cornstarch
  • 3 tablespoon(s) water
  • 2 lemons, juiced
  • 1 dash(es) salt
  • 2 cup(s) cooked white rice

Instructions

 

  • In a medium, heavy bottom saucepot, render bacon over medium heat.
  • Add breakfast sausage and cook until almost done.
  • Add onions and garlic and cook until slightly caramelized.
  • Add celery and paprika and wilt; add beer, reduce by 1/2.
  • Add chicken stock, ham bone, and fresh black-eyed peas.
  • Boil.
  • Dissolve cornstarch in water and mix well into peas.
  • Simmer over “low” heat 1 1/2-2 hours until peas are fully cooked and liquid is reduced to just cover the peas.
  • You may need to add a little additional chicken stock or water; season with lemon juice and salt.
  • Remove ham bone or hock before using.
  • Combine black-eyed peas with cooked rice.
  • May be prepared up to two days in advance.
  • Ready in 2 hours.

Nutrition

Calories: 4016.45kcalCarbohydrates: 753.62gProtein: 131.78gFat: 31.63gSaturated Fat: 6.36gCholesterol: 65.16mgSodium: 4602.28mgFiber: 76.52gSugar: 40.88g

Keyword Lemon, Pork, Rice, Vegetables
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