Black-Eyed Peas and Rice

Main Course
Side Dish

Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture

Serves 4 to 6

  • 2½ cups black-eyed peas, frozen
  • 2 tablespoons soybean oil
  • 1 medium white onion, diced
  • 2 garlic cloves, minced
  • 2 cups tomatoes, ripe peeled, diced
  • 1 teaspoon thyme leaves
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon red pepper flakes
  • 3 cups cooked long grained rice
  • 1/4 cup parsley, minced
  • salt and pepper to taste

Black-Eyed Peas and Rice

Black-Eyed Peas and Rice

Click image to enlarge


In a large stockpot or Dutch oven, combine peas, 1 teaspoon salt and enough water to cover. Simmer peas over medium low heat until tender, about 20 minutes.
Drain peas and set aside.

Heat Dutch oven over medium heat and add the oil and onion. Cook and stir the onion until tender about 5 minutes. Add the garlic and continue to cook another minute. Add the tomatoes, thyme, vinegar, sugar and red pepper flakes.
Cook another 15 minutes, stirring occasionally. Add the black-eyed peas and continue to cook for 15 more minutes.

Stir in the cooked rice and parsley.
Season with salt and freshly ground pepper to taste.

Serve while hot.

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