Black Eyed Peas and Rice is a comforting and flavorful Southern dish featuring tender black eyed peas slowly cooked with aromatic vegetables, spices, diced tomatoes, and fluffy white rice. This hearty and satisfying meal is a perfect blend of textures and tastes, making it a beloved classic in many households.
Let us walk you through this simple recipe and show you every step of the process with pictures so that you have no doubts you can bring this classic to your table with success.
Tradition and Culture
Black Eyed Peas is a southern dish that’s rich in culture and folklore. While it’s a budget-savvy recipe, it’s also served on January 1st to ward off evil spirits and to bring good luck to the New Year.
Ingredients
Our recipe for black eyed peas and rice uses very simple ingredients. It’s also easy to change according to your taste buds.
We use Dried Black-Eyed Peas for our slow cooker method. They can cook all day long and soak up the deliciousness of the spices and veggies. If you choose to make this recipe on the stovetop, feel free to use canned.
We used traditional vegetables and threw in a few that we liked both in flavor and color such as a large onion. Yellow, white, or sweet onion all work. Bell peppers, both green and yellow. A red one would be delicious too. Celery, diced tomatoes, and garlic round out our veggies.
Chicken Broth or Vegetable broth for a vegetarian option. You can make your own or buy it.
Spices are what determine the flavor profile you’re going for. We used cumin, cayenne, smoked paprika, salt and pepper.
Long Grain White Rice works extremely well with this recipe. You could also use jasmine or basmati rice.
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
How to make this Black Eyed Peas and Rice Recipe
The slow cooker method is the easiest method to make this rice, and the one we detail here but we have instructions for making Rice and Black Eyed Peas on the stovetop on the printable recipe card so you have both options.
For the slow cooker method, combine all of the ingredients in the crock except for the rice and olive oil and let it cook on low for 7 or 8 hours or on high for 3 to 4 hours. When you are almost ready to eat, prepare the rice.
In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and toast it for a couple of minutes, stirring constantly to prevent sticking.
Olive oil and rice
Heat until browned
Pour in 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until it’s tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
Once the black-eyed peas are tender, taste and adjust the seasoning if necessary. If the mixture is too thick, add a bit more broth or water. You can also add more broth and serve this recipe as black eyed peas soup.
Stir the rice into the black-eyed peas just prior to serving.
Tips for Amazing Rice
Rinse your rice several times and drain the water off to remove excess starches. You’ll get beautifully fluffy rice using this method.
Make sure to rinse the black-eyed peas to remove residue and small stones that might have made it through the sorting machines during harvest and processing.
Substitutions and Variations
When we use the slow cooker recipe, we love adding a ham hock. You can also add greens such as collared greens that are said to bring luck in the new year too! As far as seasoning goes, the skies (or your taste buds) are the limit. Cajun, creole seasoning, Zataran, or add additional herbs such as thyme.
Frequently Asked Questions
Is black eyed peas like beans?
Black eyed peas are actually beans. A creamy white legume with a black spot or “eye”.
What’s the difference between Hoppin John and black-eyed peas?
This is the same dish with a different name, except that Hoppin John usually includes ham or some other pork substitute for ham.
Should they be soaked before cooking them?
Yes, for this recipe they should be rinsed and soaked before you begin the cooking process. Soaking dried beans helps to shorten the cooking time by breaking down their starches and fibers. We cover them with water and let them sit overnight. They’re ready to go the next day.
How to Serve
The history of eating black-eyed peas with rice for luck and prosperity goes back to the Civil War. You can serve black-eyed peas and rice as a meal unto itself or as a side dish with a meat protein. It’s hearty, filling, and full of flavor. If you are building a meal around the symbolism, you could pair your dish with Skillet Cornbread to represent gold, and Collard Greens to represent paper money.
How to Store
Keep your leftovers in an airtight container in the refrigerator and reheat easily in the microwave or in a saucepan. You can add extra broth or water if you want more liquid. You may have to add salt and pepper after adding more liquid.
This dish can also be frozen and will keep for up to six months. To thaw place it in the refrigerator overnight or briefly at room temperature. To reheat, put it in the microwave or a saucepan. Add additional broth if desired.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Black Eyed Peas and Rice (Slow Cooker or Stove Top)
Equipment
- Slow Cooker (crock-pot)
- 6 Qt Dutch Oven for stovetop version
Ingredients
- 2 cups dried black-eyed peas soaked overnight, rinsed and drained
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 2 celery stalks diced
- 14.5 oz diced tomatoes (1 can) undrained
- 4 cups vegetable or chicken broth
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 1 to 1/2 tsp cayenne pepper optional, for heat
- Salt and black pepper to taste
- 1 tbsp Olive oil 2 tablespoons for stove top method
- 1 cup long grain white rice
Instructions
Slow Cooker Method
- Place all of the ingredients into the slow cooker EXCEPT the olive oil and rice.
- Cover the slow cooker and heat on low for 7 to 8 hours or high for 3 to 4 hours.
- While the black-eyed peas are cooking, prepare the rice.
- In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and toast it for a couple of minutes, stirring constantly to prevent sticking.
- Pour in 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until it’s tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Once the black-eyed peas are tender, taste and adjust the seasoning if necessary. If the mixture is too thick, add a bit more broth or water.
- Stir the rice into the black-eyed peas just prior to serving.
Stove Top Method
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, green bell pepper, yellow bell pepper, and celery. Sauté until the vegetables are soft and the onion is translucent.
- Add the soaked and drained black-eyed peas to the pot. Stir well to combine with the sautéed vegetables.
- Pour in the diced tomatoes with their juices. Add the smoked paprika, cumin powder, cayenne pepper (if using), salt, and black pepper. Mix everything together.
- Pour in the vegetable or chicken broth, ensuring that the black-eyed peas are covered with liquid. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the black-eyed peas are tender. Stir occasionally and add more broth if needed.
- While the black-eyed peas are simmering, prepare the rice.
- In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and toast it for a couple of minutes, stirring constantly to prevent sticking.
- Pour in 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until it’s tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Once the black-eyed peas are tender, taste and adjust the seasoning if necessary. If the mixture is too thick, add a bit more broth or water.
- Stir the rice into the black-eyed peas just prior to serving.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
More Amazing Beans and Rice Recipes We Love
You’ll find nothing more filling or satisfying than a warm bowl of beans and rice. Because so many different cultures around the world use this combination to fill hungry bellies with nutritious food the possibilities for flavor variation are endless. Rice and beans can take on so many different forms! We are in love with Cuban Red Beans and Rice Recipe (Congri) after having one of our grown children live in Florida for a few years. I’m also a big fan of this Instant Pot Dirty Rice Recipe and love to make Easy Charro Beans too.
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