Whoops! Meant to post this on New Year’s Day, but these beans are so delicious, I hope you won’t mind the wait.
As most of y’all know, I’m from the South and every New Year’s Day we eat black eyed peas and greens for wisdom and wealth in the New Year. This isn’t the way my mother and grandmothers make them, but with my version, you won’t miss the hambone.
I don’t make this recipe very often, but every time I do I remember how much I love it. It only requires what I consider to be pantry staples, is fast and simple to make, lots of nutrition and have I mentioned how delicious it is? Because it is. If you’re a meat eater, I’d suggest this as a side to some spicy sausage, or even throw the sausage in for a one dish dinner. I like to have a salad or sauteed greens on the side for a little extra color.
Simple Black-Eyed Peas and Rice
- 2 tbsp vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 cup water or vegetable broth
- 1 cup rice, uncooked (brown is delicious)
- 1 can black-eyed peas, rinsed & dried, or 2 cups cooked beans, no liquid reserved
- hot sauce, preferably Tobasco (optional)
In a medium saucepan, heat oil over medium heat. Add onions and cook until soft, about 5 minutes. Add garlic and cook until until soft, about 2 to 3 additional minutes. Add next 4 ingredients, bring to a boil, cover and reduce heat to simmer. Stir occasionally, and cook until rice is done, about 20 to 30 minutes. Add hot sauce to taste. Serves 4 as a main dish, 6 as a side dish..