black-eyed-peas-and-rice

Black-Eyed Peas and Rice

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  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    9 h 5 m
Negman
Recipe by  Negman

“Black-eyed peas with rice.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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.
  2. 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.
  3. Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 41.7 g
  • 13%
  • Protein
  • 12.6 g
  • 25%
  • Cholesterol
  • 11 mg
  • 4%
  • Sodium
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Slow Cooker Spicy Black-Eyed Peas

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