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Black-Eyed Peas & Brown Rice


1 tablespoon olive oil

1 large onion chopped

1 green bell pepper chopped

1 rib celery chopped

3 cloves garlic minced

2 cups dried black-eyed peas picked over and rinsed

5 cups water

15 ounces canned diced tomatoes

1 tablespoon hot sauce or to taste

1 teaspoon dried oregano

1 teaspoon salt or to taste

1/2 teaspoon black pepper

1/8 teaspoon cayenne or more to taste

1/2 teaspoon Liquid Smoke flavoring or smoked salt to taste

cooked rice to serve


Heat the oil in a large pot. Add the onion and sauté until it begins to soften; add the bell pepper, celery, and garlic and cook for another 2 minutes, adding a tablespoon or two of water if needed to prevent sticking.

Then add all ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary.

When they’re tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.

Good to Know:

Black-eyed peas are an excellent source of Calcium, Iron, Vitamin A, Magnesium, Zinc, Copper, Manganese and Folate.


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