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Black-Eyed Peas and Rice |
"Black-eyed peas with rice."
Ingredients :
- 1 cup dried black-eyed peas
- 1 tablespoon olive oil
- 1 cup lean diced ham
- 1 onion, chopped
- 1/2 cup chopped inexperienced bell pepper
- 1 clove garlic, minced
- 2 cups water
- 2 bay leaves
- 2 pinches paprika, or greater to taste
- salt and floor black pepper to taste
- three cups cooked rice
Instructions :
Prep : 15M | Cook : 6M | Ready in : 9H5M |
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- Place black-eyed peas into a huge field and cover with numerous inches of cool water; let stand eight hours to in a single day. Drain and rinse.
- Heat olive oil in a pot over medium heat; prepare dinner and stir ham until browned, about five minutes. Add onion, inexperienced bell pepper, and garlic; saute till onion is smooth, about 10 mins. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cowl pot with a lid and simmer till peas are smooth, forty to 50 minutes.
- Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer till all of the liquid is evaporated, 5 to 10 more minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep meals moist, cook dinner it flippantly, and make easy-up less complicated.
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