Black Eyed Peas and Rice
Ingreadient
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1 cup dried black-eyed peas
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1 tablespoon olive oil
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1 cup lean diced ham
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1 onion, chopped
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½ cup chopped green bell pepper
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1 clove garlic, minced
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2 cups water
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2 bay leaves
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2 pinches paprika, or more to taste
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salt and ground black pepper to taste
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3 cups cooked rice
Direction
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Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
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Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.
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Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.
