Black-Eye Peas and Rice

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Recipe submitted by Lauren Bednarcyk saslab@unx.sas.com

Black-Eye Peas and Rice

Ingredients (use vegan versions):

1 onion
water/broth for saute
1 15oz can peeled tomatoes, drained or equivalent amount of fresh tomatoes (~1.5 cups)
1 15oz can Black Eye Peas, drained
2 cups cooked white rice (I used a mixture of white/brown basmati)
Salt, pepper, garlic powder for seasoning

Directions:

Chop the onion and saute it in a good size frying pan with the broth. If you are using fresh tomatoes, add them and cook until they are soft. Stir in the remaining ingredients and heat through.

Makes about 3-4 servings, as a main course casserole

NOTES: Dont drain the tomatoes and black-eyes completely. You need a little juice to make it a nice mushy (comforting) casserole.

This recipe was from a TV program here in Raleigh NC called Southern Sportsman. I just took out the oil and bacon.

This reminds me of a dish my grandmother used to make. She called it Hopping John. She cooked it with (ugh) pig knuckles. Now I make it for my family minus the pork! Black eyed peas are great - they cook faster tha other beans, and sprout quickly for fresh vegetables in the wintertime.

Archived comment by: sandi

This is fantastic! My picky husband went back for seconds, and then thirds! My toddler didn't like the tomatoes, but she picked out the peas and ate them all. I used a can of plain diced tomatoes and seasoned with chili seasoning and seasoned salt, and dumped in some leftover brown rice without measuring anything. Now I know what to do with the black-eyed peas that have been sitting in the pantry forever!

Archived comment by: dornorozeto

Pretty tasty, relatively substantial, super easy, flexible, and cheap. I used vegetable booly broth for the liquid, and added chili pepper, paprika, salt, pepper, and a pinch of turmeric. I also sauteed some garlic. Good college student recipe; I make this when I run out of food in my fridge!

Archived comment by: yellowslugmarine