Cook’s notes: Dried black-eyed peas do not need to be soaked overnight. This recipe is very efficient: everything cooks in one pot, and the protein of the beans is balanced with rice. Serve warm with sweet pickle relish (preferably one without high fructose corn syrup, such as Wickles brand from Alabama). Make it a vegetarian dish: instead of chicken broth, use either 4 cups vegetable broth or 4 cups water plus 3 vegetable bouillon cubes.
Servings: 6 (makes 6 cups)
Total Time: 1 hour
1 cup dried black-eyed peas, rinsed and drained
4 cups low-sodium chicken broth (fat free is OK, too)
2 tsp jarred minced garlic (equivalent to 4 cloves, crushed)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 red onion, chopped
1 cup rice, long-grain, uncooked
1 Combine peas and broth in large Dutch oven on the stovetop. Add garlic and stir. Bring to a boil, then reduce heat. Stir in oil, salt, and pepper. Cover. Simmer 15 minutes.
2 Stir in onion. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
3 Stir in rice. Cover. Simmer 15 to 20 minutes more until rice is fluffy, broth is nearly fully absorbed, and the peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving with sweet pickle relish.