Beans and rice pair together in this celebratory African-American dish.
Black-eyed peas are a unique legume. Unlike the more popular chickpeas (garbanzo beans) or kidney beans, there are very few regions, at least that I’m familiar with, that can claim black-eyed peas as their own.
As a vegetarian myself, this recipe intrigued me: had I found a new way to eat black-eyed peas, giving me a new protein to try? Sure! This recipe is made the traditional way and calls for diced ham when made as-is, but the ingredient is totally optional, making this dish a protein option for vegans and vegetarians alike. As the weather cools down and school starts up again, I’m sure this meal will become a staple fixing in my dinner rotation to nourish my family and I after a hard day’s work.
Is this the same dish as a Hoppin’ John?
The simple answer is yes. In coastal parts of Georgia and South Carolina, Hoppin’ John sometimes uses the field pea, which is a small red-colored pea. However, in other parts of the South, black-eyed peas are the norm, just like in this recipe. Hoppin’ John originated amongst the African-American community, specifically the Gullah people, and has links to similar dishes in West Africa. While the origin of the name is not known for sure, some say it’s a corruption of the Haitian Creole words for black-eyed peas: pwa pijon.
How do I store leftovers?
To store this dish, make sure to allow leftovers to cool first. Once they’ve cooled, transfer the peas and rice to a storage container and refrigerate for up to 3 days. When you’re ready to consume, simply reheat in the microwave by heating on high for 1 1/2 to 2 minutes, stirring halfway through the process. You can also freeze this dish for up to 3 months. When ready, thaw them in the fridge overnight, then reheat either in the microwave or on the stove, adding a small amount of broth or water to loosen the mixture.
Serving suggestions
Garnish it with green onions or serve it alongside soft, classic Cornbread or, for a bit of sweetness, a Sweet Potato Cornbread. To make it a true Southern spread, serve this dish alongside a spicy Shrimp Creole, a veggie-forward Cajun Cauliflower Casserole, some Fried Catfish, and some Pineapple Dump Cake for dessert!
Black-Eyed Peas and Rice
Ingredients
Instructions
Nutrition
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