Black-Eyed Peas and Rice is a savory, comforting dish long associated with good luck and prosperity. This Southern-inspired recipe works as a main or a side and is perfect for New Year’s Day or any time you want a satisfying, flavorful meal.
Rice and beans is a classic combination that’s hearty and full of protein. A scoop of this dish pairs well with collard greens, cornbread, salads, or your favorite Southern or Mexican-inspired mains.
When you want to elevate the basic rice-and-beans idea, try this Black-Eyed Peas and Rice recipe for an easy, flavorful twist.
This dish is similar in spirit to Hoppin’ John, the Southern classic of black-eyed peas, rice, and pork. This vegetarian version keeps the comforting, savory flavors while relying on pantry staples and simple seasonings. It’s easy to make and pairs beautifully with greens and bread.
What are black-eyed peas?
Black-eyed peas are a variety of cowpea with West African origins. Despite the name, they are beans with a distinctive pale color and a dark “eye.” When cooked, they offer a mildly earthy, nutty flavor and a creamy texture. They’re nutritious—providing fiber, protein, and vitamins—and are popular in Southern and African cuisines.
Traditionally eaten on New Year’s Day for luck and prosperity, black-eyed peas are also delicious any time you want a comforting, nutritious meal.
Ingredients you’ll need
- Black-eyed peas – These are actually beans commonly used in Southern and African cooking. Cooked black-eyed peas become tender and slightly creamy with a savory, earthy flavor.
- Rice – White rice is simple and quick, but you can substitute brown rice, quinoa, farro, or cauliflower rice if you prefer.
- Spices – Basic seasonings such as onion powder, garlic powder, and salt are enough to bring out the flavors.
- Spinach – Stirring fresh spinach into the cooked rice adds color, nutrients, and a bright contrast to the beans. Kale, collard greens, peas, or steamed broccoli also work well.
How to cook black-eyed peas
Black-eyed peas cook well in an Instant Pot or on the stovetop. Prepare a batch during weekly meal prep or a few hours before assembling this dish. Cooked black-eyed peas can be kept refrigerated and used when needed in rice dishes, salads, or stews.
How to make black-eyed peas and rice
Tip: Cook black-eyed peas ahead in the Instant Pot or on the stove to make assembling this dish quick and easy.
Step 1: Bring the water to a boil in a medium pot.
Step 2: Add the rinsed rice, olive oil, and seasonings to the boiling water. Stir, reduce the heat, and cook partially covered until the water is absorbed (about 15–17 minutes for white rice).
Step 3: As the rice finishes, stir in fresh spinach and cover so the greens wilt for a few minutes.
Step 4: Combine the rice and cooked black-eyed peas, toss gently, and top with hemp seeds and raisins if desired. Serve warm.
Instant Pot Black-Eyed Peas
Ingredients
- 4 oz pork belly fat, cubed
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 12 oz smoked kielbasa, sliced and quartered
- 1 cup tomato sauce or purée
- 2 bay leaves
- 1/2 tbsp smoked paprika
- 1/2 tsp each cumin, chili powder, and salt
- 2 cups dried black-eyed peas
- 4 cups water or vegetable broth
- 2 cups packed collard greens, thinly sliced
Instructions
- Set the Instant Pot to sauté. Add oil and pork belly fat and cook until the fat begins to render, about 3 minutes.
- Add onion, garlic, and bell pepper; cook until softened, about 3 minutes.
- Stir in tomato sauce, kielbasa, bay leaves, and seasonings.
- Add the dried black-eyed peas and water or broth.
- Turn off sauté, secure the lid, and cook on high pressure for 25 minutes. Allow 5 minutes natural pressure release, then quick release.
- Open the pot, add collard greens, and stir until wilted. Serve hot.
Southern Black Eyed Peas Recipe
Ingredients
- 1 lb dried black-eyed peas, soaked overnight
- 1/2 lb pork belly
- 1 whole head garlic, trimmed (1 inch off the end)
- 1 small yellow onion, quartered
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp each smoked paprika, cumin, coriander
- Salt and pepper, to taste
- 7 cups water or broth
Instructions
- Combine all ingredients in a Dutch oven or heavy oven-safe pot. Stir and cover; bake at 350°F for 2–2½ hours, until beans are tender and creamy.
- Remove bay leaves and the head of garlic. Peel the softened garlic and mash it back into the beans for added depth of flavor.
- Serve hot. Refrigerate leftovers up to 5 days or freeze up to 3 months.
Tips and variations
- Rinse beans and rice before cooking to remove any debris and improve texture.
- For extra convenience, cook the greens together with the black-eyed peas.
- This recipe is naturally vegetarian; for a traditional Hoppin’ John flavor, add crispy bacon, ham hocks, or spicy sausage.
- Serve with collard greens and cornbread for a classic Southern meal, or enjoy the dish on its own.
Storing and reheating leftovers
To store: Place leftovers in an airtight container and refrigerate for 3 to 5 days.
To reheat: Warm in the microwave or in a skillet over medium heat. Add a splash of vegetable broth if the dish seems dry to refresh texture and flavor.
More Southern-inspired recipes to try
- Chicken Jambalaya Recipe
- Easy One Pot Shrimp Boil
- African Bean Stew
- Clams in White Bean Sauce
Black Eyed Peas and Rice
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Ingredients
- 4 cups cooked black eyed peas
- 1 cup white rice* rinsed
- 1 1/2 cups water
- 1/2 tbsp olive oil
- 1 tsp each; salt, onion and garlic powder
- 3 cups fresh spinach
Toppings
- 1 tbsp hemp seeds
- 1/2 cup raisins
Instructions
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Bring water to a boil. Add rinsed rice, oil and seasonings. Give it a stir and cook on low heat with cover half on for about 15-17 minutes or until all water has been absorbed.
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Stir in the fresh spinach as rice is finishing up cooking. Cover and allow spinach to wilt for about five minutes (see notes).
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Toss the rice with black eyed peas and serve with toppings.
Notes
Nutrition information is automatically calculated and should be used as an approximation.