🍽️ Ingredients
- 1 cup dried black-eyed peas
- 1 tablespoon olive oil
- 6 ounces smoked bacon, chopped
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 2 cups chicken broth
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- Sliced green onions for garnish
👩🍳 Preparation
1
Cook the Peas
Simmer the black-eyed peas in water until tender, then drain.
⏱ About 35–45 minutes2
Cook the Bacon
Cook chopped bacon in a large skillet until crisp. Remove and reserve a little bacon fat.
⏱ About 6 minutes3
Sauté the Vegetables
Cook onion, bell pepper and celery in the bacon fat until softened.
⏱ About 5 minutes4
Add Garlic and Seasoning
Stir in garlic, smoked paprika and thyme until fragrant.
⏱ About 1 minute5
Combine
Add black-eyed peas, bacon and broth. Simmer gently so the flavors blend.
⏱ About 10 minutes6
Finish with Rice
Fold in the cooked rice, season to taste and warm through.
⏱ About 3 minutes📦 Storage
Refrigerate in an airtight container for up to 4 days.
🍓 Serving Suggestions
Serve with cornbread, collard greens and hot sauce.