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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Rice & Black Eye Peas Recipe

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This recipe for Rice & Black Eye Peas is from Bubba's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 lb. bacon, sliced and diced
1/4 lb. breakfast sausage, crumbled
2 1/2 cups white onion, diced
3 tbsp. garlic, minced
1 cup celery stalks, peeled & diced
2 tbsp. paprika
1 12-oz. bottle beer
5 cups chicken stock
1 small ham bone
3 cups fresh black-eyed peas
2 tbsp. cornstarch
3 tbsp. water
2 lemons, juiced
Salt to taste
2 cups cooked white rice
Directions:
Directions:
In a medium, heavy bottom saucepot, render bacon over medium heat. Add breakfast sausage and cook until almost done. Add onions and garlic and cook until slightly caramelized. Add celery and paprika and wilt; add beer, reduce by 1/2. Add chicken stock, ham bone, and fresh black-eyed peas. Boil. Dissolve cornstarch in water and mix well into peas. Simmer over “low” heat 1 1/2-2 hours until peas are fully cooked and liquid is reduced to just cover the peas. You may need to add a little additional chicken stock or water; season with lemon juice and salt. Remove ham bone or hock before using. Combine black-eyed peas with cooked rice. May be prepared up to two days in advance.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours

 

 

 

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