- 1 1/2 cups dried black-eyed peas
- 1 onion, peeled and chopped
- 1/8 tsp dried red pepper flakes (optional)
- 6 cups water
- 1 1/2 cups uncooked rice
- 1 tsp salt
- Chopped fresh parsley for garnish
- 1 large Vidalia onion or red onion, thinly sliced
Pick over peas, and rinse thoroughly.
In a saucepan, combine chopped onion, red pepper flakes and water. Bring to a boil over high heat, reduce heat, cover, and simmer for 45 minutes.
With the water still simmering, gradually add the peas to the pan. Simmer, covered for 45 minutes, or until the peas are almost tender. Stir occasionally.
Add the rice and salt and simmer 30 minutes, covered, or until the peas are tender and the rice is tender and fluffy. During the cooking, add more hot water if needed just to keep mixture moist. If there is too much liquid, remove cover and cook off the excess. Watch carefully, stirring occasionally to prevent burning.
Taste for seasoning, adding more salt, if needed.
Serve garnished with parsley, and sweet onion. I usually have mine with hot pepper sauce or hot vinegar.Servings: 6
Source: Maria Luisa Scott and Jack Denton Scott from Consumer Reports Books
Submitted by: Recipe Group Member
Date: Dec 28, 1998
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