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Black Eyed Peas and Rice

Course Main Dish
Servings 6 people
Author Red Beans and Eric


  • 8 cups vegetable stock or chicken stock
  • 1 lbs dried black eyed peas rinsed and soaked overnight
  • 3 bay leaves
  • 1 large onion diced
  • 1 green bell pepper seeded and diced
  • 3 cloves garlic minced
  • 1 tsp ground thyme
  • 1/2 tsp rubbed sage
  • 1/2 tsp black pepper
  • 1/4 cayenne pepper
  • 1/4 white pepper
  • 2 cups celery diced
  • 2 cups carrots sliced into 1/2-inch rounds
  • salt and pepper to taste
  • Creole seasoning to taste
  • 2 tsp Balsamic vinegar
  • 2 tbsp hot sauce
  • green onions chopped, for garnishment


  1. Rinse and sort peas; place them in a large bowl or pot, cover, and let soak overnight.
  2. Drain and rinse off the peas. Pour the vegetable stock into a large pot along with the peas and bay leaf; bring the pot to a boil over MEDIUM heat then reduce the heat to allow the pot to simmer.
  3. While the peas are simmering, in a large skillet, saute the onions, green bell peppers, cloves of garlic until the onions are transparent and the peppers have softened; about 10 minutes.
  4. Add the celery and carrots to the skillet along with the thyme, sage, black pepper, cayenne pepper, and white pepper and continue to saute for an additional 5 minutes.
  5. Carefully pour the contents of the skillet into the simmering pot of black eyed peas and continue to cook until the peas, carrots, and celery are tender; about 1 hour.
  6. About 15 minutes before serving, add the Balsamic vinegar and hot sauce and adjust the seasoning with the Creole Seasoning and salt and pepper.
  7. Serve over hot white rice and garnish with chopped green onions.