Southern Style Black-Eyed Peas and Rice
  • Yield: 6 servings
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Southern Style Black-Eyed Peas and Rice

By 2015-05-12

Key Points

  • Serving size: 205 grams
  • Before preparing dried beans, sort through for tiny pebbles or shriveled beans.
  • Dried beans need to be soaked before they are cooked.
  • The best way to soak dried beans is to cover them in cold water and bring to a gentle boil, turn off the heat and allow beans to soak in the water for 1-2 hours, or until soft. *Do not add salt to the soaking water. Drain water and rinse with fresh water.
  • To cook beans, cover with fresh water and simmer for 1-2 hours. Do not let beans dry out, beans should always be covered with water.
  • Cook rice according to directions on package. Adding 1 tsp of salt during cooking is recommended.

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Ingredients

Instructions

  1. In a large pan, heat oil over medium heat. Add onion and garlic and cook for 3 minutes or until soft.
  2. Stir in tomatoes, basil, thyme, rice and black-eyed peas.
  3. Cover and simmer for 15 minutes.
  4. Add salt and pepper to taste.
  5. Serve and enjoy!
  6. Refrigerate leftovers.

 

Nutrition facts per serving

Southern Style Black-Eyed Peas and Rice_9-2015

Photo Credit: “Southern Style Black-Eyed Peas” by Rooey 202 / CC BY 2.0