Black-Eyed Peas and Rice
Black-Eyed Peas and Rice
Rated 5.0 stars by 1 users
Category
Vegetarian
Cuisine
American
Author:
Robert Moreland
Servings
4 main dishes or 6 side dish servings
Prep Time
20 minutes
Cook Time
45 minutes
This recipe for Black-Eyed Peas and Rice—often known across the American South as "Hoppin' John"—is more than just a comforting, hearty bowl of soul food; it is a culinary icon steeped in history and folklore.
History and Origins
The roots of this dish run deep, originating in West Africa. Black-eyed peas traveled to the Americas via the transatlantic slave trade, becoming an essential crop in the American South due to their nutritional value and ability to thrive in hot climates. Enslaved Africans used these provisions to create dishes that reminded them of home, evolving over centuries into the beloved Southern staple recognizable today, usually featuring peas simmered with smoked pork (like bacon or ham hocks), onions, and celery served over rice.
Why It’s Eaten on New Year's
In Southern tradition, eating Black-Eyed Peas and Rice on New Year's Eve or New Year's Day is essential for ensuring good fortune in the year ahead. The dish is rich with symbolism:
Wealth: The black-eyed peas themselves are thought to symbolize coins. Furthermore, because dried beans swell when cooked, they represent the expansion of wealth.
Prosperity: The dish is traditionally served alongside collard or turnip greens (symbolizing green paper money) and golden cornbread (symbolizing gold).
Enjoying a bowl of this savory, smoky dish as the calendar turns isn't just a delicious meal; it is an act of hope, inviting prosperity and good luck for the coming 365 days.
Ingredients
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1 cup dried black-eyed peas, rinsed and drained
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4 cups water
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3 small vegetable bouillon cubes
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2 cloves garlic crushed
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1 tablespoon vegetable oil
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1 tablespoon minced cilantro
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1 tablespoon minced parsley
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1/2 teaspoon pepper
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1 large onion, chopped
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2 medium scallions, chopped
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1 teaspoon dried thyme leaves
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1 large tomato, chopped
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1 cup uncooked long-grained rive
Directions
Combine peas and water in large saucepan of Dutch oven. Add bouillon and garlic. Bring to a boil. Reduce heat. Stir in oil, cilantro, parsley, and pepper. Cover and simmer for 15 minutes.
Stir in onion, scallions, thyme and tomato. Cover and simmer for 15-20 minutes or until peas are almost soft.
Stir in rice, cover and cook until rice and peas are tender. Remove from heat. Let stand covered for 10 minutes before serving.
