Total Time
55mins
Prep 10 mins
Cook 45 mins

From The Black Family Reunion cookbook. While growing up, my grandmother, rhoda Weekes, was known among family and friends as the master of black-eyed peas and rice. You may think I'm exaggerating, but I can remember folks coming from throughout the tri-state area if they heard Mother was "cookin' up a pot." I'd watch her throw a bit of this and a dash of that into the kettle. It still warms my spirit to remember her creating her magical dish, while I kept her company in her big, beautiful kitchen. I'm no longer a meat-eater, so the following is my vegetarian version of Rhoda Weekes' black-eyed peas and rice.-Susan L. Taylor, Editor-in-Chief, Essence Magazine

Ingredients Nutrition

Directions

  1. Combine peas and water in large saucepan or Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsely, salt If using) and pepper. Cover. Simmer 15 minutes.
  2. Stir in onion, scallions, thyme and tomato. Cover. Simmer 15 to 20 minutes or until peas are almost soft.
  3. Stir in rice. Cover. Cook until rice and peas are tender. Remove from heat. Let stand, covered, 10 minutes before serving.
Most Helpful

5 5

Wow, this was so good! I've had peas and rice before, but generally the bacon version, well, this definitely does not need bacon to be excellent! DH and I enjoyed this for supper (and then I had leftovers for office lunch, yum!!), I made it exactly as per recipe EXCEPT I had no black-eyed peas and had to use borlotti beans, sorry about that, basically it gave me a softer bean. But I WILL get the real McCoy for the next time! I do generally have in the pantry, didn't realise that I was out. This is such an easy meal to prepare for something so substantial and with so much flavour , I served this with French Peas for an excellent vegetarian supper! Thank you mightyro, very much enjoyed!!