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Black-Eyed Peas and Brown Rice

Rated 4 out of 5
(4)
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Black-Eyed Peas and Brown Rice
This grain-and-legume mixture is a true Southern-style comfort food akin to Hoppin’ John. Buy frozen, cooked black-eyed peas, or start with the dried legume and cook up a batch yourself, freezing any extra for future meals.
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6
Serves 6.

Ingredients

  • 4 cups cooked, cold long-grain brown rice
  • 1 1/4 cups water
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1/4 tsp. freshly ground pepper
  • 3 cups frozen black-eyed peas
  • 1 butternut squash, about 1 lb., peeled, seeded and cut into cubes
  • 1 red bell pepper, stemmed, seeded and finely chopped
  • 1/2 tsp. hot-pepper sauce

Directions

Put the rice in a large bowl and gently separate the grains and break apart any lumps.

In a large fry pan, bring the water, onion, celery, garlic and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and return to a boil, stirring frequently. Reduce heat to low, cover and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.

Add the rice, bell pepper and hot-pepper sauce; simmer, stirring and tossing frequently, until heated through, about 5 minutes. To serve, transfer to a bowl.
Serves 6.
Adapted from The Mayo Clinic Williams-Sonoma Cookbook, by John Phillip Carroll (Time-Life Books, 1998).
Rated 4 out of 5 by from Healthy, but flavorless I agree with the other reviews. Huge portions, great dish, but it needs something to give it more flavor.
Date published: 2019-02-08
Rated 5 out of 5 by from Great for New Year's Day Wonderful flavors and easy to make. Great for a Southern style New Year's Day. I make this recipe every year and share it with family and friends.
Date published: 2014-01-01
Rated 3 out of 5 by from Lots of veg, not a lot of flavour I love the amount and variety of vegetables in this dish but I agree with the previous reviewer that flavour is lacking. It would be a nice side dish and a nice way to dress up normal rice. I simmered for the prescribed 20 minutes but could not get the liquid to evaporate. I checked the squash and everything was done so ended up straining out the remaining liquid. Also - HUGE portions. Could easily serve 8.
Date published: 2012-09-19
Rated 4 out of 5 by from Pretty Good This dish was pretty good. It was much better the next day as leftovers, when the flavors had more time to marinate. I know this dish traditionally has the squash but I would have liked it better without it.
Date published: 2012-05-01
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