Creole Black-eyed Peas and Rice - A Southern Classic

Creole Black-eyed Peas and Rice is a classic Southern dish that combines tender black-eyed peas with flavorful spices and rice. This hearty and satisfying dish is perfect for any occasion and is a great way to use up any leftover black-eyed peas. It can be enjoyed as a main course or served as a side dish alongside grilled meats or seafood. With its rich flavors and comforting textures, Creole Black-eyed Peas and Rice is sure to become a favorite in your household.

Ingredients

• 2 cups dried black-eyed peas
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 4 cups vegetable broth
• 1 cup long-grain white rice
• Salt and pepper to taste
• Chopped parsley for garnish

Directions

1. Rinse the black-eyed peas in cold water and remove any debris or stones. Soak the peas in water overnight or use the quick soak method by boiling them for 2 minutes and then letting them sit for 1 hour.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Cook until the vegetables are softened and slightly caramelized, about 10 minutes.
3. Add the dried thyme, dried oregano, paprika, cayenne pepper, and bay leaf to the pot. Stir well to coat the vegetables in the spices.
4. Drain the soaked black-eyed peas and add them to the pot along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the peas are tender.
5. While the peas are simmering, cook the rice according to the package instructions.
6. Once the black-eyed peas are tender, season with salt and pepper to taste. Remove the bay leaf from the pot.
7. Serve the black-eyed peas over a bed of rice. Garnish with chopped parsley and enjoy!

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