Prep 20 mins
Cook 20 mins
Southern Living; good and easy. A New Year's Day classic.
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 2 (16 ounce) cans black-eyed peas, drained and rinsed
- 2 cups chicken bouillon or 2 cups chicken broth
- 1 cup uncooked rice
- 1 teaspoon salt
- crushed red pepper flakes
- Saute onion and garlic in butter until onion is tender.
- Stir in black-eyed peas, chicken bouillon, rice, salt, and 1/2 teaspoon crushed red pepper.
- Bring mixture to a boil; cover and simmer 20 minutes or until liquid is absorbed and rice is tender.
- Serve with additional crushed red pepper.
Nurse Di! Made this last night. Dahling and I inhaled it! Sauteed some celery with the onion and upped the garlic and chicken broth. Added a bay leaf, 1 tsp hot sauce and a little Italian seasoning, plus some diced ham. Used frozen black-eyes. WOW!!! Thanks a bunch!!!!
I have to admit, I added a few things - I added celery (3 ribs chopped), 3 bay leaves and cubed cooked ham (from ham steaks). I used Better than Bullion with water for the 2c of broth. I also added some cayenne. This was PERFECT! Ralph's just happened to have a container of cooked black eyed peas so I thought I'd try it. Delicious! I love the texture and flavor of the peas! I did saute' the onion, celery and garlic in about 1Tbsp of bacon fat with 1Tbsp of butter. It got rave reviews!!! Thanks for the recipe!
UPDATED REVIEW: Over the years I've come to like beans in general more than I used to, including black eyed-peas, and have to say, this recipe is really wicked good. Thank you so much for posting the recipe. We've been having it every New Year ever since I found it, and would happily make it more than once a year, too. ;-)
OLD REVIEW: This was totally edible. That might not sound like much of a compliment, but coming from someone who hates black-eyed peas as much as I do and subjects herself to them once a year only because it's lucky tradition, it is a *huge* compliment! :-) For the most part, I just found it really salty, so I'll try this again next year but maybe using real broth instead of bouillon and adding a bay leaf and some other spice like others have suggested. Thank you for posting a recipe that made a dish I usually dread something not all that bad to look forward to! Happy New Year!