Creole Black-Eyed Peas And Rice
Creole Black-Eyed Peas and Rice offers a hearty, flavorful dish combining smoky sausage, salt pork, and tender peas simmered in rich seasonings. Perfect for family dinners or gatherings, it showcases bold Creole flavors with a balance of spice, herbs, and savory goodness over fluffy rice.
Ingredients
- 1 1/2 cups dried black-eyed peas ⓘ
- 1/4 pound salt pork, chopped ⓘ
- 1 pound fully cooked smoked sausage, sliced ⓘ
- 1 1/2 cups chopped onion ⓘ
- 1/2 cup chopped green onions ⓘ
- 1/2 cup chopped green sweet pepper ⓘ
- 1/2 cup snipped parsley ⓘ
- 1/2 cup tomato sauce ⓘ
- 1 clove garlic
- 1 1/2 teaspoons Worcestershire sauce ⓘ
- 1/4 to 1/2 teaspoon pepper ⓘ
- 1/8 teaspoon dried oregano, crushed ⓘ
- 1/8 teaspoon dried thyme, crushed ⓘ
- Few dashes hot pepper sauce or Louisiana hot sauce ⓘ
Instructions
- Rinse the black-eyed peas and place them in a 4 1/2-quart Dutch oven.
- Add 4 cups cold water and bring to a boil; reduce heat and simmer for 2 minutes.
- Remove from heat, cover, and let stand for 1 hour.
- Drain and rinse the peas.
- Return the peas to the Dutch oven.
- Add the salt pork.
- Add 3 cups water, or enough to cover the peas.
- Cover and simmer for 45 minutes.
- Stir in the sausage, onion, green onion, green sweet pepper, parsley, tomato sauce, garlic, Worcestershire sauce, pepper, oregano, thyme, and hot pepper sauce.
- Bring the mixture to a boil, then reduce heat and simmer, covered, over low heat for 45 minutes.
- Serve over hot cooked rice.
Tips & Substitutions
For added flavor, consider soaking the black-eyed peas overnight, which can reduce cooking time and enhance their texture. If you don't have salt pork, diced ham or bacon can be good substitutes. Adjust the level of hot pepper sauce to suit your spice preference. Fresh herbs like thyme and parsley can elevate the dish, or you can use dried if fresh isn't available.
Serving Suggestions
Serve the Creole Black-Eyed Peas and Rice hot, garnished with additional chopped green onions or parsley for a fresh touch. This dish pairs beautifully with cornbread or a simple green salad for a complete meal. For a festive twist, enjoy it as part of a New Year's celebration alongside the traditional New Year'S Bean Soup.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a saucepan over medium heat, adding a splash of water if necessary to prevent sticking. Stir occasionally until heated through. This dish can also be frozen for up to 3 months; thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Creole Black-Eyed Peas And Rice contains roughly 497 calories, with 13g protein, 83g carbohydrates, and 20g fat. It is an excellent source of iron (160% of the Daily Value), dietary fiber (118% of the Daily Value), and calcium (89% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 568mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned black-eyed peas instead of dried?
Yes, you can use canned black-eyed peas to save time. If using canned, drain and rinse them, then add them to the pot after the initial simmering phase, reducing the overall cooking time by about 15-20 minutes.
What kind of rice should I serve with this dish?
White rice is classic, but brown rice or jasmine rice can also complement the flavors well. For a twist, try serving it over quinoa for a nutty flavor and added nutrition. Adjust cooking times as needed for different rice varieties.
Can this dish be made vegetarian?
Absolutely! To make a vegetarian version, omit the salt pork and sausage and replace them with smoked paprika or liquid smoke for flavor. You can also add extra vegetables like carrots or celery for a hearty texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).