Black Eyed Peas and Rice Recipe

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Made to be served as a side dish this southern favorite is not only versatile but delicious for any lunch or dinner meal.
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Update Servings
  • 1 cup dry black eyed peas
  • 4 slices bacon
  • 1 onion - chopped
  • 2 cloves garlic - minced
  • 2 cups cooked brown or white rice
  • 1/4 cup red wine vinegar
  • salt and pepper to taste
  • green onion - chopped for garnish
Container:medium pot and skillet
10 mins
1 hr
  • Cover peas with water in a pot and soak overnight.
  • Drain peas, cover with fresh water and bring to a boil.
  • Reduce heat and simmer for one hour.
  • Drain peas, reserving the liquid. Set aside the liquid.
  • In a skillet, cook the bacon until crisp.
  • Drain on a paper towel and save for later.
  • In the same skillet, using the grease from the bacon, saute the onion for 2 minutes.
  • Add garlic and cook for 5 minutes.
  • Add peas and rice.
  • Cook, stirring constantly.
  • Add vinegar, 3-4 tablespoons of reserved liquid from the peas to moisten the mixture.
  • Cook 5-10 minutes, stirring.
  • If needed, add more liquid from the peas.
  • Season with salt and pepper.
  • Sprinkle with bacon bits and green onions.
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