It’s almost 2017! This blog post contains gift #11 & #12 of Four Festive Weeks of Christmas, although this is week five. Eleven and twelve (“Hoppin’ John” and “New Year Nail Inspiration”) are a little late due to a busy week. 🙂 Please enjoy week five of
Four Festive Weeks of Christmas Five Festive Weeks of Christmas!
- 2 cups dried black-eyed peas, soaked
- 2 cups long-grain white rice
- 4 cups water
- 2 oz. (4 Tbsp) unsalted butter
- 1 large yellow onion, diced
- 2 bell peppers, diced (I use 1 red and 1 green)
- 2 stalks celery, diced
- 2 tsp garlic, minced
- 8 slices thick-cut bacon, diced
- 4 cups low-sodium chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp paprika
- ¼ tsp cayenne pepper
- Green onions, for garnish
- Cornbread and hot sauce, for serving
- Place the black-eyed peas in a medium bowl and cover with several inches of cold water. Let soak for at least 6 hours, or overnight.
- Using a large saucepan, add the rice and water. Stir and bring to a boil. Once boiling, reduce heat to low, cover and simmer until water is fully absorbed (~15 minutes). (Tip: Do not stir rice once you cover the pan.) Once broth has been absorbed, remove from heat and let stand for 10 minutes before fluffing with a fork.
- Meanwhile, place a large pot or Dutch oven over medium-high heat. Melt the butter in skillet and then add onion, peppers, celery, garlic and bacon. Cook for 3-4 minutes, stirring occasionally.
- Rinse the black-eyed peas and add to the pot along with the chicken broth, salt, pepper, thyme, paprika and cayenne. Bring mixture to a boil, then reduce heat to simmer. Cover and let simmer for 35-40 minutes, stirring occasionally, or until peas are tender. (Note: If the stock evaporates, just add a bit more.)
- To serve, place rice in bowls. Top with black-eyed pea mixture and then garnish with green onions before serving.
- Serve with hot sauce and freshly baked cornbread.
New Year Nail Inspiration
Check these out and more on my Pinterest page! Happy New Year! ~Halle Belle