New Year's Black-Eyed Peas and Rice
Eating a helping of black-eyed peas is a sure way to bring you good luck in the New Year. Well, at least, that's what they say down South. But this well-seasoned dish is mighty good any time of the year.
Recipe type: Vegetable
Cuisine: Comfort Food
- 4-6 slices of bacon
- 1 cup of chopped onion
- ½ cup green pepper, chopped
- ⅓ cup celery, chopped
- 1 clove garlic, chopped
- 1-2 cups ham, diced
- ½ lb. Andouille sausage, sliced
- 3 cups chicken broth or stock
- 2 cans black-eyed peas
- 2 cups long-grain rice, uncooked
- ¼ cup pickled jalapenos, chopped
- ¼ cup green onion, chopped
- ½ tsp. salt, or to taste
- ½ black pepper, to taste
- ¼-1/2 tsp. Cajun or Creole seasoning, or to taste
- 1 bay leaf
- Saute bacon in large pot. Add the onion, green pepper and celery; saute for about 5 minutes or till soft.
- Add garlic and cook another minute
- Add ham and sausage and cook 3 minutes more.
- Add the broth and black-eyed peas; bring to a boil.
- Stir in the rice, jalapenos and green onion.
- Season with salt, pepper, and seasoning.
- Add the bay leaf and return to a boil, cover, reduce heat and simmer for 30 minutes
- Remove from the heat and allow to sit covered for 10 minutes before serving.
- Serve with hot sauce.