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Ingredients
Scale
- 6 slices bacon, chopped
- 2 celery stalks, diced
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups chicken broth
- 2 cups dried black-eyed peas, soaked overnight and drained
- Sliced green onions for garnish
- 2 tablespoons olive oil
- 1 cup long-grain white rice
- Reserved cooking liquid from the pea mixture
- 1/4 teaspoon salt
Instructions
- Heat a large Dutch oven over medium-high heat and cook chopped bacon until crisp.
- Add diced celery, onion, and bell pepper, cooking until tender.
- Stir in minced garlic, thyme, cayenne, salt, and black pepper, cooking for 1-2 minutes.
- Pour in chicken broth and add soaked black-eyed peas, bring to a boil, then simmer until tender.
- Drain the mixture, reserving the cooking liquid, and return the peas to the pot, adding reserved liquid.
- In a separate saucepan, heat olive oil and toast rice, then add reserved cooking liquid and salt; cook until rice is tender.
- Fluff rice and mix with the pea mixture, garnish with sliced green onions.
Notes
Soaking the black-eyed peas overnight ensures even cooking.
Adjust cayenne pepper for personal spice preference.
Using a cast iron Dutch oven helps with even heat distribution.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Calories: 320
- Sugar: 1
- Sodium: 800
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 43
- Fiber: 9
- Protein: 12
- Cholesterol: 20