This black-eyed peas and rice recipe with ham, bell peppers, and smoky paprika makes a hearty, flavorsome meal.
Prep Time::15 mins
Cook Time::50 mins
Additional Time:: 8 hrs
Total Time:: 9 hrs 5 mins
Servings::6
Ingredients
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
Directions
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.