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Categories:
black-eyed peas olive oil sausage red onions garlic red bell pepper green bell pepper celery stalks carrot thyme white rice tomatoes paprika kosher salt garlic freshly ground black pepper onion powder cayenne pepper oregano thyme cider vinegar parsley
Viewed: 15 - Published at: 6 years agoIngredients
- 2 cups black-eyed peas
- 1/2 cup olive oil
- 8 ounces smoked ham or andouille sausage, cut into 1/2-inch dice
- 2 red onions, cut into 1/2-inch dice
- 3 garlic cloves, chopped
- 1/2 red bell pepper, cored, seeded, and chopped
- 1/2 green bell pepper, cored, seeded, and chopped
- 2 celery stalks, cut into 1/2-inch dice
- 1 large carrot, peeled and cut into 1/2-inch dice
- 1 heaping tablespoon chopped fresh thyme
- 4 cups cooked white rice
- 2 medium ripe tomatoes, chopped
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1/4 cup cider vinegar
- 1/2 cup chopped fresh parsley
Method
- Soak the black-eyed peas overnight in a large pot of cold water to cover.
- Drain and set aside.
- Heat the olive oil in a 4-quart saucepan over medium-high heat.
- Add the ham and cook for about 5 minutes, or until it starts to brown.
- Add the onions and garlic.
- Cook for 1 minute.
- Then add the red and green bell peppers, celery, carrot, and thyme and cook for 2 minutes.
- Add the black-eyed peas and enough cold water to cover by 1 inch.
- Stir very well to combine.
- Reduce the heat to medium-low and bring the mixture to a simmer.
- Simmer for about 30 minutes, or until the peas are soft.
- Add the rice and stir in the tomatoes, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme, vinegar, and parsley.
- Taste, and adjust the seasonings.
- Serve hot or at room temperature.
