Ingredients
- 1 cup dried black-eyed peas
- 2 teaspoons olive oil
- 1 small onion chopped
- 1/2 cup green bell pepper chopped
- 2 cloves garlic minced
- 1 cup lean diced ham optional; omit for a vegetarian version
- 2 bay leaves
- 1/2 teaspoon paprika
- Kosher salt to taste
- Ground black pepper to taste
- 3 cups water plus more as needed
- 3 cups steamed white rice
- Sliced green onions for garnish, optional
Instructions
- Rinse the dried black-eyed peas well. Place them in a bowl and cover with water. Allow them to soak for at least 2 hours or, for best results, overnight. Drain and rinse the peas before using.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté until the vegetables become soft, about 3 to 5 minutes. If using ham, add it now and cook for another 2 minutes until lightly browned. Add the soaked black-eyed peas to the pot along with the bay leaves, paprika, salt, and black pepper.
- Pour in 3 cups of water. Bring the mixture to a gentle simmer, then cover and let it cook for 1 to 2 hours, or until the peas are tender. Cooking time will vary depending on how long you soaked the peas. If the mixture becomes dry during cooking, add more water as needed. Stir occasionally to prevent sticking.
- Remove the bay leaves from the pot. To serve, spoon a portion of steamed white rice onto a plate and top with the savory black-eyed peas mixture (optionally, mix in rice until combined). Garnish with sliced green onions if desired.
