Black-eyed peas, or cowpeas, provide a vital source of fiber as well as vitamins A and C and potassium, according to the U.S. Department of Agriculture. Purchasing the canned variety is faster than preparing the beans in dry form. When you join black-eyed peas with rice, you create a meal that works equally well as a side dish or main course. Since black-eyed peas in cans are fully cooked, you can heat them quickly and then add them to seasoned rice for a nutritious meal that's ready in minutes.
Step 1
Pour 1 tbsp. of vegetable oil into a saute pan, and then turn the heat on under the pan to medium. Add 1 cup chopped onions, 2 cloves of chopped garlic and 1 cup chopped celery to the oil. Saute the vegetables in the oil until they soften.
Step 2
Fill a large pot with two or three cups of water and bring it to boil. Add 2 cups brown or white rice. Cover the pot and allow the rice to cook on the low setting. Follow the directions of the rice package for proper cooking time. If necessary, drain the excess water out of the pan.
Step 3
Stir the vegetables into the cooked rice.
Step 4
Add 1/2 teaspoon of salt and 1/4 tsp. ground black pepper to the rice. Stir in 1/2 tsp. of hot sauce.
Step 5
Open and drain the liquid from one can of black-eyed peas. Pour the black-eyed peas into a colander and rinse them with water.
Step 6
Combine the beans with the rice and stir thoroughly. Cover the pan and let the rice sit for five minutes to heat the beans.
Tips and Warnings
- If the beans are not hot enough, turn the heat on under the pan to low for an additional five minutes. Adding bacon or hambone and chopped vegetables converts this dish into a classic Southern favorite: Hoppin' John, traditionally served on New Years Day..
Things You'll Need
- 1 tbsp. vegetable oil
- 1 cup chopped onions
- 2 cloves chopped garlic
- 1 cup chopped celery
- 3 cups water
- 2 cups rice, brown or white
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 tsp. hot sauce
- 1 can black-eyed peas
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