Description
A traditional Southern dish made with black-eyed peas and rice.
Ingredients
Scale
- 1 cup black-eyed peas, soaked overnight
- 1 cup long-grain rice
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- 4 slices bacon, chopped
Instructions
- Drain and rinse the black-eyed peas.
- In a large pot, cook the bacon over medium heat until crispy.
- Add the onion, garlic, and bell pepper. Cook until softened.
- Add the soaked black-eyed peas, chicken broth, salt, black pepper, cayenne pepper, and bay leaf. Bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Add the rice and stir. Cover and cook for an additional 20 minutes or until the rice is tender.
- Remove bay leaf before serving.
Notes
- Serve with cornbread for a complete meal.
- Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 20mg
Keywords: southern hoppin john recipe