Prep 15 mins
Cook 45 mins
Every year I make black eyed peas using another new recipe. Every year, I only eat them toward off bad luck in the new year (Southern friends embedded their superstitions to me). This year, I searched and reviewed past attempts and came up with my own fairly quick and simple recipe and low and behold, the whole family loves it and calls it a keeper. So here it is for posterity. (Note: I called for Collard Greens in the recipe, but your favorite greens will work. I used 1/2 lb fresh blend of collards, mustard and turnip greens.)
- 3 slices bacon, chopped
- 1 cup chopped onion
- 1⁄2 cup chopped green bell pepper
- 1 carrot, peeled and chopped
- 6 cups water
- 1 (8 ounce) package zatarain's jambalaya mix
- 1 -2 cup ham, cubed as desired
- 1⁄2 lb collard greens, trimmed and cut (see note)
- 1 tablespoon sriracha hot chili sauce
- 1 (15 ounce) can black-eyed peas
- In a 3 qt pot, brown bacon.
- Add chopped onion, green pepper and carrots and continue cooking until onion is translucent.
- Add the rice mix, ham and 6 cups water. Bring to boil.
- Cover and cook over medium heat for 25 minutes or until rice is tender. The rice will not absorb all the liquid. If it does, add more water until a stew-like consistency is obtained.
- Once rice is cooked, stir in the collard greens and Sriracha Sauce. Continue to cook another 5 to 10 minutes until greens are cooked to the degree you prefer.