Description
A simple vegan recipe combining black-eyed peas and rice for a hearty meal.
Ingredients
Scale
- 1 cup dried black-eyed peas
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 cups water
Instructions
- Rinse the black-eyed peas and soak them in water for at least 4 hours or overnight.
- Drain the soaked peas and set aside.
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and cook for 1 minute.
- Stir in cumin, paprika, salt, and pepper.
- Add the soaked black-eyed peas and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add rice and water, stir well, and bring to a boil again.
- Reduce heat to low, cover, and cook for 20 minutes or until rice is tender.
- Remove from heat and let it sit covered for 5 minutes before serving.
Notes
- Soaking the black-eyed peas reduces cooking time.
- Adjust spices to your preference.
- For extra flavor, add diced tomatoes or bell peppers.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: black-eyed peas, rice, vegan, easy recipe, Southern cuisine