A traditional Southern New Year’s dish made with black-eyed peas and rice, symbolizing good luck and prosperity.
Ingredients:
- 1 cup dried black-eyed peas (or 2 cups canned, drained)
- 4 cups water (if using dried peas)
- 1 cup long-grain white rice
- 4 slices bacon, chopped
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 green onions, sliced (for garnish)
- Hot sauce, optional
Instructions:
- If using dried peas, soak overnight then cook in water until tender (about 45 minutes). Drain and set aside.
- In a large skillet, cook bacon until crispy. Remove bacon and set aside, leaving drippings in the pan.
- Sauté onion, bell pepper, and garlic in bacon drippings until softened.
- Add cooked peas, rice, chicken broth, salt, and pepper to the skillet. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until rice is tender.
- Stir in cooked bacon. Garnish with green onions and serve with hot sauce if desired.