Black Eyed Peas and Rice

This is how to cook black eyed peas and rice in slow cooker or on the stove. Typically this is a fun New Years Day recipe that is supposed to bring you luck for the new year, but can be made year round with ham or vegetarian.

You could start with dry black eyed peas soaked or canned would be a lot quicker. To make it more of a complete dinner I like to add ham hocks for a smoky flavor served alongside collard greens but anything goes.

Dry Black Eyed Peas with Rice Recipe

You can make Crockpot black eyed peas and rice with a bag of beans from scratch with your diced tomatoes, peppers and more following our Crockpot Black Eyed Peas recipe first. You would need to soak them overnight, drain and follow the above directions. This takes most of the day so by the time you combined with the grains it would be later in the evening before it would be done but possible.

Canned Black Eyed Peas and Rice

If you wanted the fastest possible you would want to follow our Instant Pot Black Eyed Peas and Ham steps. Made in a slow cooker as explained below you could decrease the cook time this way too to just 3 hours on low.

Ingredient Notes

We shared here How Long to Cook Black Eyed Peas a number of different ways. In a Crock takes longer but it is a hands off way to make it in the morning and having your meal ready when you get home.

You will want to measure out your white rice when it is dry for the accurate measurement needed below. Remember that it will double in size at least and will be cooked separately for the best result, then combined at the end.

To add lots of flavor I like to add some Onion and minced garlic too. If you love bell peppers go ahead and choose your favorite color(s) to add into the mix.

If you are going towards easy just use canned petite diced tomatoes for this. I actually prefer this over fresh so that you don’t have the tougher skins to contend with when eating.

For the necessary liquid I like vegetable broth or chicken works. Don’t use water as that doesn’t lend any flavor to the dish and it does need some help in that regard.

As far as seasonings go with a bit of smoked paprika and I like a bit of cumin for a nice touch too.

Black Eyed Peas with Rice with Ham Hocks

I do recommend that you add some. If you do choose to add meat with bones, add at the beginning and remove the ham hocks 30 minutes before serving. Dice meat, discard bones and it’s a great way to add lots more flavor, but optional of course. For a lower calorie duo you can use veggies like Black Eyed Peas and Cabbage.

Variations

You could opt to cook them separately too. You could make the grains in a rice cooker or  Crockpot white rice first, and then fold in the beans that were drained and rinsed, warmed on the stove at the end.

How to Make this Spicy

A sprinkle of red pepper flakes is easiest. But if you have jalapeno powder I like that flavor better. Chili powder is popular but I don’t think it offers as much zing. Tobasco sauce works for heat. Sriracha will give it a bit of an Asian tweak.

Some people would refer to this as Slow Cooker Hoppin John. A term for New Year’s, but can be certainly enjoyed all year long. After the holidays to add protein you could dice up smoked turkey or ham and throw that in there too.

Stove top Directions

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, green bell pepper, yellow bell pepper, and celery. Sauté until the vegetables are soft and the onion is translucent.

Add the soaked and drained black-eyed peas to the pot. Stir well to combine with the sautéed vegetables. Pour in the diced tomatoes with their juices. Add the smoked paprika, cumin powder, cayenne pepper (if using), salt, and black pepper. Mix everything together.

Pour in the vegetable or chicken broth, ensuring that the black-eyed peas are covered with liquid. Bring the mixture to a boil, then reduce the heat to low, cover the pot. Let it simmer for about 45 minutes to 1 hour, or until the black-eyed peas are tender. Stir occasionally and add more broth if needed.

While the black-eyed peas are simmering, prepare the rice in a separate saucepan, rice cooker or pressure cooker to fluffy. Fluff the rice with a fork. Once the black-eyed peas are tender, taste and adjust the seasoning if necessary. If the mixture is too thick, add a bit more broth or water. Fold in cooked rice and serve.