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Southern Black-Eyed Peas and Rice Recipe

Avatar photoByJasmine
Jump to Recipe· 4.8 from 87 reviews

If you’re craving soulful comfort food with roots deep in Southern tradition, you’ve got to try this Southern Black-Eyed Peas and Rice Recipe. It’s classic, hearty, and bursting with layers of flavor from smoky bacon, fresh veggies, and perfectly cooked rice. Seriously, my family goes crazy every time I make this—there’s just something magical about those tender black-eyed peas and fluffy rice coming together. Keep reading, and I’ll walk you through everything you need to know to make this fan-freaking-tastic dish at home!

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Why You’ll Love This Recipe

  • Rich, Smoky Flavor: The bacon and aromatic veggies create a depth that cooks all day for an unforgettable taste.
  • Perfectly Textured: Separating the peas and rice cooking steps gives you fluffy grains with tender-but-intact beans every time.
  • Simple Ingredients: Most pantry staples with fresh herbs and veggies make it easy to whip up any day of the week.
  • Family Favorite: This recipe has become a go-to for holidays and casual dinners alike, guaranteed to please all ages.
A large white bowl holds a mixture of cooked rice, white beans with black spots, and small pieces of reddish-brown sausage, all topped with chopped green onions. A fork with a dark wooden handle rests inside the bowl on the right side. The bowl is set on a wooden table near a clear glass of water, an orange bottle of hot sauce next to a small open container of seasoning, and a white and gray striped cloth napkin on the right edge. On the left side, two stacked white plates are partially visible. The overall scene is warm and inviting, with a cozy, rustic feel. photo taken with an iphone --ar 2:3 --v 7 - Southern Black-Eyed Peas and Rice, Black-Eyed Peas and Rice Recipe, Southern Peas and Rice, Soul Food Black-Eyed Peas, Easy Southern Black-Eyed Peas this …

Ingredients You’ll Need

These ingredients are classic Southern staples that work beautifully together to build up layers of flavor in this Southern Black-Eyed Peas and Rice Recipe. Keep an eye out for Carolina Gold rice if you can find it—it brings a lovely nuttiness to the dish!

Flat lay of thick-cut chopped bacon, sliced celery stalks, chopped yellow onion, finely chopped green bell pepper, chopped garlic cloves, a small sprig of fresh thyme, whole black peppercorns, dried cayenne pepper powder, kosher salt crystals, a small white bowl of chicken broth, fresh black-eyed peas, a small white bowl of olive oil, uncooked Carolina Gold rice, and sliced fresh scallions arranged in simple white ceramic bowls and plates symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Southern Black-Eyed Peas and Rice, Black-Eyed Peas and Rice Recipe, Southern Peas and Rice, Soul Food Black-Eyed Peas, Easy Southern Black-Eyed Peas
  • Bacon: Thick-cut works best to get that savory, smoky punch without shrinking too much.
  • Celery: Adds a slight crunch and fresh aroma, balancing the richness.
  • Yellow Onion: The backbone of flavor, bring yours to golden perfection.
  • Green Bell Pepper: I love how it lends a subtle sweetness and color.
  • Garlic: Three cloves bring that warm punch without overpowering.
  • Fresh Thyme: Aromatic and earthy, it ties all the savory notes together.
  • Black Pepper & Cayenne Pepper: Just enough heat to keep things interesting, but not spicy.
  • Kosher Salt: Enhances all flavors; split it between cooking steps for balance.
  • Lower-Sodium Chicken Broth: Using lower sodium lets you control saltiness better after simmering the peas.
  • Black-Eyed Peas: Fresh or frozen are both great; I prefer fresh if I can get them.
  • Olive Oil: Used to toast the rice and add a subtle fruity undertone.
  • Carolina Gold Rice: A Southern classic rice with a texture that toasts beautifully and cooks up fluffy.
  • Fresh Scallions: Use for garnish to add brightness and crunch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this Southern Black-Eyed Peas and Rice Recipe close to tradition, but I’d never stop you from experimenting! Feel free to add your own twists or make it work for your dietary needs.

  • Meat-Free Version: Skip the bacon and sauté the veggies in olive oil with a touch of smoked paprika to mimic that smokiness.
  • Spicy Kick: Add extra cayenne or even a splash of hot sauce if you like it fiery—I love bringing the heat when serving with cornbread.
  • Vegetable Boost: Toss in chopped kale or collard greens near the end of cooking for extra nutrients and color.
  • Use Different Rice: If Carolina Gold isn’t available, long-grain white rice works well—you’ll just want to adjust cooking times slightly.

How to Make Southern Black-Eyed Peas and Rice Recipe

Step 1: Crisp the Bacon and Sauté the Aromatics

Start by chopping your bacon and cooking it in a heavy Dutch oven over medium-high heat. Stir it occasionally and let it get just starting to crisp—around 10 minutes. This renders the fat and sets the flavor foundation. Then, toss in the celery, onion, bell pepper, garlic, thyme, black pepper, cayenne, and most of the salt. Cook this mix, stirring every so often, until the onion becomes tender and translucent, roughly 8 minutes. This step builds that aromatic base you want for the ultimate comforting dish.

Step 2: Simmer the Black-Eyed Peas

Add the chicken broth and black-eyed peas to the pot. Bring everything up to a boil over medium-high heat, then reduce to medium-low and let it simmer gently for about 40 minutes, or until your peas are tender but not mushy. I discovered this longer gentle simmer draws out all those rich flavors while giving you perfect pea texture without them falling apart.

Step 3: Separate Liquid and Prep the Rice

Once the peas are tender, drain them but reserve the cooking liquid—you’ll want every bit of that flavor for cooking your rice. Return the drained peas back into the Dutch oven with about one cup of that liquid, cover, and set aside to keep warm. This two-step approach keeps flavors intense while controlling the moisture for the rice.

Step 4: Toast and Cook the Rice

In a separate medium saucepan, heat olive oil over medium-high. Add your rice and stir it continuously for 3 to 4 minutes until you smell that toasty, nutty aroma. This step adds wonderful depth and separates each grain beautifully. Next, stir in 3 cups of the reserved cooking liquid and the remaining salt. Bring to a boil, then cover and reduce heat to medium-low. Let it cook gently for 15 to 18 minutes, until the rice is fully tender. When it’s done, fluff with a fork so it stays light and airy.

Step 5: Bring It All Together

Gently stir the cooked rice into the warm black-eyed peas in your Dutch oven. Add the remaining cooking liquid a little at a time, about a quarter cup, until the mixture reaches your preferred consistency—some like it more brothy, others thicker. Finally, sprinkle generously with fresh sliced scallions for that bright, oniony crunch. And just like that, you have the ultimate Southern Black-Eyed Peas and Rice Recipe that tastes like love in every bite.

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Pro Tips for Making Southern Black-Eyed Peas and Rice Recipe

  • Take Your Time with the Simmer: I used to rush the peas and ended up with mushy texture—slow and steady wins every time here.
  • Toast the Rice Really Well: This simple step elevates the entire dish by adding a subtle nuttiness and prevents sticky clumps.
  • Reserve Cooking Liquid Carefully: It’s golden flavor kaya; I always strain and save it for cooking the rice and mixing to get that authentic taste.
  • Adjust Consistency Gradually: Adding broth slowly at the end helps avoid overwatering the dish and keeps the texture just right.

How to Serve Southern Black-Eyed Peas and Rice Recipe

The image shows a white bowl filled with three layers of food. The bottom layer is light brown rice, covering the whole base of the bowl. On top of this is a thick layer of white and black-eyed peas mixed with small pieces of green vegetables and orange bits that look like cooked meat. The dish is garnished with thin slices of fresh green onions scattered across the top. Behind the bowl, there is a clear glass with pale yellow liquid, a bottle of hot sauce, and a white marbled surface underneath. A metal spoon with a wooden handle lies next to the bowl on a white cloth with blue stripes. Photo taken with an iphone --ar 2:3 --v 7 - Southern Black-Eyed Peas and Rice, Black-Eyed Peas and Rice Recipe, Southern Peas and Rice, Soul Food Black-Eyed Peas, Easy Southern Black-Eyed Peas

Garnishes

I always top mine with a handful of fresh scallions for color and a subtle sharp bite that cuts through the richness. Sometimes, I add a sprinkle of crispy fried onions or a dash of hot sauce if the crew’s feeling adventurous. Garnishes truly make the dish pop and bring freshness to your bowl.

Side Dishes

Southern Black-Eyed Peas and Rice pairs beautifully with classic southern sides like cornbread, collard greens, or even a crisp cucumber salad for a refreshing contrast. For a full holiday or New Year’s feast, add some glazed ham or blackened catfish and you’ll have everyone asking for seconds.

Creative Ways to Present

For special occasions, I serve this in rustic bowls with a sprig of fresh thyme on top and a wedge of cornbread on the side. Sometimes, I plate it in a shallow bowl, drizzle a little browned butter over the scallions, and sprinkle some crushed red pepper flakes for extra flair. It turns a humble dish into something unexpectedly elegant.

Make Ahead and Storage

Storing Leftovers

Leftovers? Yes, please! I store mine in airtight containers in the fridge where it keeps beautifully for 3 to 4 days. The flavors actually deepen overnight, so it tastes even better the next day. Just give it a good stir before reheating.

Freezing

This Southern Black-Eyed Peas and Rice Recipe freezes surprisingly well. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. When freezing, I recommend leaving out the scallions or adding fresh ones upon reheating to keep them bright and fresh.

Reheating

I reheat leftovers gently on the stovetop with a splash of water or broth to loosen it up, stirring occasionally. Microwave works too—just cover it to keep moisture in and stop every minute or so to stir for even heating. Avoid overheating to keep the rice fluffy and peas intact.

FAQs

  1. Can I use canned black-eyed peas instead of fresh or frozen?

    You can, but I usually avoid canned because they’re softer and don’t need as long to cook, which can throw off the texture balance. If you do use canned, add them near the end of cooking just to warm through.

  2. What if I can’t find Carolina Gold rice?

    Long-grain white rice is a great substitute. Just toast it as instructed and watch your cooking time closely since different rices vary. The toasting step helps mimic the nutty flavor Carolina Gold is known for.

  3. Can this recipe be made vegan?

    Absolutely! Swap the bacon for smoked paprika and sauté the aromatics in olive oil or vegan butter. Use vegetable broth instead of chicken broth. You’ll still have fantastic savory depth and rich flavor.

  4. How do I avoid mushy peas?

    Slow simmer the peas gently and watch the cooking time carefully—typically about 40 minutes. Drain them and hold separately so you can control when to finish the dish to avoid overcooking and losing the tender bite.

Final Thoughts

I absolutely love how this Southern Black-Eyed Peas and Rice Recipe captures the essence of Southern cooking with every bite. When I first tried separating the peas and rice cooking steps, it was a game-changer—no more soggy mess, just perfectly balanced textures and flavors. I can’t wait for you to try this recipe and make it your own, whether for a cozy family dinner or a festive gathering. Trust me, you’ll feel like you’ve brought a little Southern hospitality right into your kitchen.

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Southern Black-Eyed Peas and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 87 reviews
  • Author: Jasmine
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American
Print Recipe

Description

Classic Hoppin’ John is a comforting Southern dish featuring tender black-eyed peas cooked with aromatic vegetables and smoky bacon, served over fragrant Carolina Gold rice. This recipe balances hearty flavors and textures, perfect as a satisfying main or side dish.

Ingredients

Meat and Aromatics

  • 6 thick-cut bacon slices, chopped
  • 4 celery stalks, sliced (about 1 1/2 cups)
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 1 small green bell pepper, finely chopped (about 1 cup)
  • 3 garlic cloves, chopped (about 1 Tbsp.)
  • 1 teaspoon chopped fresh thyme

Spices and Seasonings

  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons kosher salt, divided

Liquids and Grains

  • 8 cups lower-sodium chicken broth
  • 4 cups fresh or frozen black-eyed peas
  • 2 tablespoons olive oil
  • 1 1/2 cups uncooked Carolina Gold rice

Garnish

  • Fresh scallions, sliced

Instructions

  1. Cook Bacon: In a Dutch oven over medium-high heat, cook the chopped bacon, stirring occasionally, until it starts to crisp, about 10 minutes. This renders the fat and develops smoky flavor.
  2. Sauté Vegetables and Aromatics: Add celery, onion, bell pepper, garlic, thyme, black pepper, cayenne pepper, and 1 teaspoon kosher salt to the bacon. Cook, stirring occasionally, until the onion is tender and the mixture is fragrant, about 8 minutes.
  3. Simmer Black-Eyed Peas: Pour in the chicken broth and add the black-eyed peas. Bring the mixture to a boil over medium-high heat, then reduce to medium-low. Simmer uncovered until the peas are tender, approximately 40 minutes.
  4. Drain and Reserve Liquid: Drain the pea mixture, reserving the cooking liquid separately. Return the peas to the Dutch oven along with 1 cup of the reserved liquid. Cover and keep warm while preparing the rice.
  5. Prepare Rice: Heat olive oil in a medium saucepan over medium-high heat. Add Carolina Gold rice and cook, stirring often, for 3 to 4 minutes until the rice is fragrant and lightly toasted. Stir in 3 cups of the reserved cooking liquid and the remaining 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to medium-low, cover, and cook until rice is tender, about 15 to 18 minutes. Fluff with a fork.
  6. Combine and Adjust Consistency: Gently fold the cooked rice into the pea mixture in the Dutch oven. Add the remaining reserved cooking liquid 1/4 cup at a time, stirring until the desired consistency is achieved.
  7. Serve and Garnish: Spoon servings into bowls or plates and sprinkle generously with sliced fresh scallions for a bright, fresh finish.

Notes

  • While traditionally made as a one-pot dish, cooking the peas and rice separately helps avoid overly soupy results and ensures perfect texture.
  • Using Carolina Gold rice enhances the authentic Southern flavor of the dish.
  • Feel free to substitute vegetable broth to make this recipe vegetarian-friendly.
  • Adjust cayenne pepper to control the spice level to your preference.

Nutrition

  • Serving Size: 1 serving
  • Calories: 430
  • Sugar: 3g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 8g
  • Protein: 18g
  • Cholesterol: 30mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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