You may also like
Categories:
black-eyed peas olive oil onion red bell pepper green bell pepper garlic pepper paprika ground cumin water chicken broth thyme freshly ground black pepper salt hot pepper andouille sausage tomatoes bay leaf water long grain rice green onions
Viewed: 14 - Published at: 6 years agoIngredients
- 1 cup dried black-eyed peas
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped green bell pepper
- 3 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 2 cups water, divided
- 1 1/2 cups fat-free, lower-sodium chicken broth
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon hot pepper sauce (such as Tabasco)
- 3 ounces andouille sausage, cut into 1/4-inch cubes
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 bay leaf
- 1 cup water
- 1/2 cup uncooked long-grain rice
- 1/4 cup thinly sliced green onions (optional)
Method
- Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 inches above peas; soak for 8 hours or overnight. Drain.
- Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through jalapeno); saute 7 minutes or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.
- Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 minutes or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions, if desired.
