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Welcome to a culinary journey that celebrates tradition, flavor, and a dash of superstition! As we embark on this culinary adventure, we find ourselves drawn to the rich tapestry of Southern cuisine, where each dish tells a story of history, culture, and, on New Year’s Day, a bit of superstition. Today, our spotlight is on a classic Southern comfort dish that has earned its place at New Year’s tables: Black-Eyed Peas and Rice. This hearty and wholesome pairing not only delights the taste buds but also carries with it the promise of good luck and prosperity. Join us in unraveling the layers of this cherished recipe, as we explore the savory symphony of black-eyed peas and rice that graces tables, bringing warmth and fortune to those who partake in this delicious tradition.”

Black Eyed Peas and Rice

Dive into the heart of the South with Southern traditions and comfort dishes with this easy to make black eyed pea and rice dish. It is so simple to make, but loaded with so many depths of flavor. Each bite is loaded with black-eyed peas, vegetables, rice, and spices that are full of traditions and warmth.

With two ways to make this dish (crockpot and stove top) you will find yourself making this year after year.

If you love Black eyed pea recipes check out our Instant Pot Black Eyed Pea recipe. 

Why Do People Eat Black-Eyed Peas For The New Year

Eating black-eyed peas on New Year’s Day is a tradition in some cultures, especially in the Southern United States. This tradition is rooted in folklore and superstition, and it is believed to bring good luck and prosperity for the coming year. The specific reasons for consuming black-eyed peas on New Year’s vary, but here are a couple of common explanations:

1. Symbol of Good Luck and Prosperity: One popular belief is that black-eyed peas resemble coins and, therefore, are considered a symbol of wealth and good fortune. Consuming them on New Year’s Day is thought to bring financial prosperity in the coming year.
2. Civil War Tradition: There’s a historical connection to the American Civil War. Legend has it that during the Civil War, when Union troops raided Confederate food supplies, they left behind the black-eyed peas, considering them to be food fit only for animals. The Southern residents, having few other food sources, turned to black-eyed peas for sustenance, and they became associated with survival and good luck.
3. Accompanying Greens for Wealth: In some traditions, black-eyed peas are served with greens, such as collard greens or cabbage, which are thought to symbolize money. The combination of black-eyed peas and greens is believed to bring both financial prosperity and good health in the new year.

It’s essential to note that these beliefs and traditions vary across different regions and cultures, and not everyone observes them. However, for those who do, enjoying a meal of black-eyed peas on New Year’s Day is a way to start the year with positive symbolism and hopes for good fortune.

Ingredients:

2 cups dried black-eyed peas, soaked overnight, rinsed and drained

1 large onion, finely chopped

3 cloves garlic, minced

1 green bell pepper, diced

1 yellow bell pepper, diced

2 celery stalks, diced

1 can (14.5 oz) diced tomatoes, undrained

4 cups vegetable or chicken broth

1 teaspoon smoked paprika

1 teaspoon cumin powder

1 to 1/2 teaspoon cayenne pepper (optional, for heat)

Salt and black pepper, to taste

1 tablespoon olive oil (2 tablespoons for stove top method)

1 cup long-grain white rice

How to Make Black Eyed Peas and Rice

For the slow cooker:

• Place all of the ingredients into the slow cooker EXCEPT the olive oil and rice.

• Cover the slow cooker and heat on low for 7 to 8 hours or high for 3 to 4 hours. 
• While the black-eyed peas are cooking, prepare the rice.
• In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and toast it for a couple of minutes, stirring constantly to prevent sticking.

• Pour in 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until it’s tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
• Once the black-eyed peas are tender, taste and adjust the seasoning if necessary. If the mixture is too thick, add a bit more broth or water.

• Stir the rice into the black-eyed peas just prior to serving.

For the stove top: 

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, green bell pepper, yellow bell pepper, and celery. Sauté until the vegetables are soft and the onion is translucent.
• Add the soaked and drained black-eyed peas to the pot. Stir well to combine with the sautéed vegetables.
• Pour in the diced tomatoes with their juices. Add the smoked paprika, cumin powder, cayenne pepper (if using), salt, and black pepper. Mix everything together.
• Pour in the vegetable or chicken broth, ensuring that the black-eyed peas are covered with liquid. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to 1 hour, or until the black-eyed peas are tender. Stir occasionally and add more broth if needed.
• While the black-eyed peas are simmering, prepare the rice.
• In a separate saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the rice and toast it for a couple of minutes, stirring constantly to prevent sticking.
• Pour in 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until it’s tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
• Once the black-eyed peas are tender, taste and adjust the seasoning if necessary. If the mixture is too thick, add a bit more broth or water.
• Stir the rice into the black-eyed peas just prior to serving.

What Meat Goes With Black-Eyed Peas And Rice

Black-eyed peas and rice are often served with various types of meat to create a balanced and flavorful meal. Here are some meats that pair well with black-eyed peas and rice:

1. Smoked Sausage or Andouille: The smokiness and spiciness of smoked sausage or Andouille sausage can complement the earthy flavors of black-eyed peas and rice.
2. Ham Hocks or Ham: Adding ham hocks or diced ham can bring a savory and slightly salty flavor to the dish.
3. Bacon: Crumbled bacon can add a delicious smoky and salty element to the black-eyed peas and rice.
4. Chicken: Grilled or roasted chicken, whether in pieces or shredded, can provide a lean protein option that pairs well with the beans and rice.
5. Turkey: Similarly, turkey, whether ground or in pieces, can be a lighter and healthier meat choice.
6. Pork Chops or Pork Tenderloin: Seasoned and seared pork chops or slices of pork tenderloin can add a hearty and savory component to the dish.
7. Shrimp or Fish: If you prefer seafood, shrimp or a mild fish, such as catfish or tilapia, can be a tasty addition to the black-eyed peas and rice.
8. Vegetarian/Vegan Options: If you’re looking for plant-based options, consider using plant-based sausages, tempeh, or tofu to add protein and texture.

Remember to season the meat or protein source well to enhance the overall flavor of the dish. Additionally, you can incorporate herbs and spices like thyme, bay leaves, cumin, or paprika to elevate the taste of the black-eyed peas and rice.

What To Serve With Black Eyed Peas And Rice

When serving black-eyed peas and rice, you can complement the dish with a variety of sides to create a well-rounded and satisfying meal. Here are some ideas:

1. Cornbread: A classic choice that pairs well with the flavors of black-eyed peas. Whether you prefer traditional cornbread, corn muffins, or jalapeño cornbread, it adds a nice texture and sweetness.
2. Collard Greens: Cooked collard greens seasoned with garlic, onions, and a dash of vinegar make a delicious and nutritious side dish.
3. Okra: Fried or sautéed okra is a popular Southern side dish that complements the flavors of black-eyed peas and rice.
4. Coleslaw: A crisp and refreshing coleslaw can provide a nice contrast to the rich and hearty nature of the main dish.
5. Sautéed Vegetables: Mix up a medley of colorful vegetables such as bell peppers, onions, and zucchini. Season with your favorite herbs and spices.
6. Tomato Salad: A simple salad with ripe tomatoes, onions, and cucumbers dressed with olive oil and vinegar adds freshness to the meal.
7. Pickled Vegetables: Pickled okra, cucumbers, or other pickled vegetables can add a tangy and crunchy element to the plate.
8. Chow Chow: A relish made from a variety of pickled vegetables, often served in the Southern United States, can be a flavorful addition.
9. Hot Sauce or Pepper Sauce: Keep some hot sauce or pepper sauce on the table for those who enjoy a bit of heat with their meal.
10. Fried Plantains: Sweet and caramelized fried plantains can provide a delightful contrast to the savory black-eyed peas and rice.
11. Grilled Meats: If you’re serving a meatless version of black-eyed peas and rice, consider grilling some portobello mushrooms or vegetable kebabs for a hearty and smoky element.

Remember to consider the overall balance of flavors and textures when selecting side dishes, and feel free to customize based on your preferences and dietary needs.

Tips Tricks and FAQs

• Be sure to soak your black-eyed peas overnight. This reduces the cooking time and helps them cook evenly. If you need to do a quick soak method you can. 
• Sauteing your onions, garlic and peppers first will really deepen the flavor. If you love flavor, don’t skip this step. 
• For an additional flavor component add smoked meat like a ham hock, or bacon. 
• The vegetable and chicken broth gives the added flavor that you love. Don’t substitute water for this key ingredient. 

Freezer

If you would like to store your black eyed peas and rice for a longer period of time, it will be stored nicely in the freezer. Place in a freezer-safe container and place in the fridge for up to 3 months. 

When doing this I like to use individual sized portions for quick lunches. 

To thaw, place in the fridge overnight and then reheat to your desired temperature in the microwave. If it seems dry you can use a little water or broth to help moisten it. 

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