Debbie's Black Eyed Rice & Peas

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and cheaper than dried black-eyed peas.

cooked ham

🥗Healthier: smoked turkey

💰Cheaper: bacon

Smoked turkey offers a leaner option while bacon adds flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for sautéing.

Start by boiling 3/4 cup of black eyed peas with a small amount of salt and 2 cloves of garlic until they are halfway cooked.

Prepare diced carrots to add color to the dish.

Once the peas are halfway cooked, add the diced carrots to the pot.

Add the coconut milk to the pot and stir.

Add a piece of dried rosemary, a few pimento seeds, and a couple of sprigs of scallions to the mixture.

Add 1/2 a green pepper to the pot, being careful not to let it burst.

Let the mixture cook on low heat until the peas and carrots are tender but not mushy.

Pre-soak the black eyed peas before cooking to ensure they cook better.

Taste the liquid for seasoning before adding the rice.

Wash and drain 1 pound of rice before adding it to the pot with the peas and carrots.

Stir the rice thoroughly into the mixture, ensuring even distribution of the ingredients.

Cover the pot and let the rice cook until done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary