Black Eyed Pea Rice Pilaf Recipes

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HOPPIN' JOHN -- RICE AND BLACK-EYED PEAS



Hoppin' John -- Rice and Black-Eyed Peas image

I have heard all my life that one should eat black eyed peas on New Year's Day for good luck throughout the new year. It wasn't until I was in my early twenties that my father changed the dish from black eyed peas to Hoppin' John as our traditional New Year's Day good luck meal. It's simple, po' foke's food, and I love it any time of the year. In the directions, I will include substitutions to make this dish vegetarian/vegan. Some history of the dish can be found here --http://members.aol.com/RSRICHMOND/hoppingjohn.html -- It would seem most people cook the rice and peas seperately, and then combine the two to serve. That's how my dad does it. I wanted to cook the flavor of the black eyed peas into the rice. So, this recipe strays a little from the norm, in that I cook the rice with the peas already in the pan.

Provided by ATM 67

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 lb bacon, cut in 1/2 inch pieces (I use a whole package)
1 medium onion, medium dice (a larger one is ok)
2 (15 ounce) cans black-eyed peas, with juice (1 qt if you cook your own peas)
2 cups uncooked rice
3 cups water
1/4 cup vegetable oil (for vegan)
2 teaspoons liquid smoke (for vegan)

Steps:

  • In a 4 qt or pan brown bacon and cook onion in bacon grease until the onion is transparent. ** For vegan, omit bacon and use approximately 1/4 cup of vegetable oil to cook onion.
  • Add uncooked rice, black eyed peas (with juice) and water to your bacon onion mixture. Mix well. **For vegan add liquid smoke at this point to replace the smoke flavor that would have been added by the bacon.
  • Bring to a boil and then reduce heat to medium.
  • When the tops of the bursting bubbles of boiling water are all of the liquid that can be seen above the rice, remove the pan from the heat and cover.
  • Wait at least twenty minutes, WITHOUT PEEKING!
  • Don't do it. You'll loose precious heat and steam.
  • Serve with bread of your choice, or with the veggies of your choice and plenty of hot sauce. Of course, the variety of hot sauce you choose will depend on your tolerance for heat. If you would like, this could be served as a side dish, as well.

BLACK-EYED PEAS AND RICE



Black-Eyed Peas and Rice image

Black-eyed peas with rice.

Provided by Negman

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 9h5m

Yield 6

Number Of Ingredients 11

1 cup dried black-eyed peas
1 tablespoon olive oil
1 cup lean diced ham
1 onion, chopped
½ cup chopped green bell pepper
1 clove garlic, minced
2 cups water
2 bay leaves
2 pinches paprika, or more to taste
salt and ground black pepper to taste
3 cups cooked rice

Steps:

  • Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
  • Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
  • Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 41.7 g, Cholesterol 10.6 mg, Fat 6.4 g, Fiber 3.9 g, Protein 12.6 g, SaturatedFat 1.7 g, Sodium 277.5 mg, Sugar 3.1 g

HOPPIN JOHN



Hoppin John image

Provided by Kardea Brown

Categories     side-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups dried black-eyed peas, rinsed
1 small piece smoked turkey or ham hock
Kosher salt and freshly cracked black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 medium onion, diced into 1/2-inch pieces
1 small red bell pepper, diced into 1/2-inch pieces
2 cloves garlic, minced
2 cups uncooked long-grain white rice
2 scallions, sliced

Steps:

  • Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat.
  • Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and stir until toasted, about 5 minutes.
  • Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.

SAMANTHA'S SPAM-TASTIC BLACK-EYED PEAS AND RICE



Samantha's Spam-Tastic Black-Eyed Peas and Rice image

Make and share this Samantha's Spam-Tastic Black-Eyed Peas and Rice recipe from Food.com.

Provided by PeachPie24

Categories     One Dish Meal

Time 30m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 8

bacon grease
1 (15 1/2 ounce) can black-eyed peas
1 (12 ounce) can Spam
1 cup uncooked rice
2 cups water
half a medium onion, diced
1 teaspoon minced garlic
cajun seasoning

Steps:

  • Heat up some bacon grease in a pot, add the diced onion and garlic, cover and saute slowly on low heat.
  • While your onion is cooking, cut the Spam into bite-sized pieces, then add those pieces to the pot. Continue to cook on low heat for about ten minutes, stirring occasionally.
  • Add the beans, water and rice, and finally, your cajun seasonings (to taste), bring to a boil. Cover and simmer for 20-25 minutes until rice is done.

BLACK EYED PEA RICE PILAF



Black Eyed Pea Rice Pilaf image

Make and share this Black Eyed Pea Rice Pilaf recipe from Food.com.

Provided by dicentra

Categories     Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 cups black-eyed peas, cooked and drained
2 cups enriched rice, cooked 3/4 of the way
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup diced white onion
1 tablespoon fresh thyme
4 garlic cloves, minced
3 tablespoons olive oil
1 cup chicken stock
1/4 teaspoon cayenne pepper
1 tablespoon chopped parsley

Steps:

  • In a sauté pan, cook the peppers, garlic and oil.
  • Add all herbs, rice and chicken stock to pan. Cook the rice through, should take about 10 minutes until the rice softens and the stock reduces.
  • Add the peas and cook five more minutes. Serve on a platter.

Nutrition Facts : Calories 417.1, Fat 12, SaturatedFat 1.9, Cholesterol 1.8, Sodium 450.6, Carbohydrate 65.7, Fiber 6.1, Sugar 4, Protein 11.7

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  • If using dried black-eyed peas, put them in a large pot and cover with about 4 inches of water. Soak the peas overnight, then drain the water (reserve 2 cups of the liquid for later) and rinse. If you're pressed for time, boil the peas for 2-3 minutes, remove pot from heat and let soak for an hour.
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