This blackeyed peas and rice recipe with ham bell peppers and smoky paprika makes a hearty flavorsome meal
Prep Time
8 hrs
Dificult
Medium
Servings
9 hrs 5 mins
Ingredients
Instructions
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.
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.
Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated
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