Black-eyed Peas and Rice II

Black-eyed Peas and Rice II Recipe - American Cuisine

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Black-eyed Peas and Rice II is a hearty, flavorful dish that combines the earthy taste of black-eyed peas with the spicy kick of Cajun seasoning, all rounded off with tender stew meat and vibrant bell peppers. This recipe is perfect for those who appreciate a meal that's both nutritious and satisfying, offering a delightful blend of textures and flavors that promise to tantalize your taste buds. Whether you're looking for a comforting weeknight dinner or a festive dish to celebrate a special occasion, this recipe is sure to impress.

History

The origins of combining black-eyed peas with rice can be traced back to West Africa, where similar dishes have been a staple for centuries. The tradition made its way to the Southern United States through the transatlantic slave trade. Over time, it evolved into a symbol of good luck and prosperity, especially when eaten on New Year's Day. The addition of Cajun seasoning and stew meat brings a unique American twist to this classic dish, reflecting the rich culinary heritage of the Southern states.

Ingredients

1 cup dried black-eyed peas
0.5 onion
1 packet Lipton rice 'n' sauce Cajun
1 tbsp pepper
1 lb stew meat
1 tsp creole or cajun seasoning
1 bell pepper
cayenne pepper or hot sauce

How to prepare

Inspect the peas for any rocks and wash them thoroughly in 3 changes of water.
Soak the peas in water overnight in the refrigerator.
The next day, discard the water used for soaking the peas. Some believe this helps prevent digestive issues, although following this diet for a couple of weeks should alleviate any problems. Rinse the peas again.
Wash the stew meat and place it along with the pre-soaked peas in a large pot on the stove. Add plenty of water and bring it to a boil.
Season the mixture to taste. If using Cajun seasoning, be aware that it already contains salt, so do not add extra salt. Otherwise, add salt according to your preference.
Once the stew meat and peas come to a boil, reduce the heat to medium and keep a close eye on the water level to prevent scorching. Add more water as needed.
After approximately 40 minutes, add a packet of rice and sauce, preferably Cajun flavor. Be vigilant in monitoring the water level and add a pint of water from time to time.
After about 20 minutes of cooking the rice, add bell pepper, onion, and additional seasonings if desired. This dish is meant to be hot and peppery.
Continue cooking until everything is ready. To check for doneness, take a test bite. Once everything is cooked to your satisfaction, serve and enjoy.

Variations

For a vegetarian version, omit the stew meat and add more vegetables like diced tomatoes or spinach. You can also experiment with different types of rice or add smoked sausage for an extra layer of flavor.

Cooking Tips & Tricks

To ensure your Black-eyed Peas and Rice II turns out perfectly, consider the following tips:

- Soaking the black-eyed peas overnight will significantly reduce cooking time and help make them more digestible.

- Always keep an eye on the water level while cooking to prevent the dish from burning or drying out.

- Adjust the amount of Cajun seasoning according to your heat preference. Start with a small amount and gradually add more if needed.

- Adding the rice and sauce packet at the right time is crucial to avoid overcooking the rice. Ensure there's enough water in the pot to cook the rice thoroughly without it becoming mushy.

Serving Suggestions

Serve this dish hot, garnished with fresh parsley or green onions for a pop of color and freshness. A side of cornbread or a crisp green salad would complement the flavors and textures of this meal beautifully.

Cooking Techniques

For the best results, use a heavy-bottomed pot to prevent the ingredients from sticking and burning. Slow cooking on a medium-low heat allows the flavors to meld together beautifully.

Ingredient Substitutions

If you can't find Cajun rice 'n' sauce, substitute with plain rice and add your own blend of Cajun spices. Black beans can be used in place of black-eyed peas for a different twist.

Make Ahead Tips

This dish can be made in advance and stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious when reheated.

Presentation Ideas

Serve in a deep bowl with a spoonful of rice at the bottom, topped with the black-eyed peas and stew meat mixture. Garnish with a sprinkle of chopped parsley and a drizzle of hot sauce for an extra kick.

Pairing Recommendations

A light, crisp beer or a glass of full-bodied red wine pairs wonderfully with the spicy, hearty flavors of this dish.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator. Reheat on the stove over medium heat, adding a little water if necessary to prevent drying out.

Nutrition Information

Calories per serving

A serving of Black-eyed Peas and Rice II contains approximately 350 calories, making it a moderately calorie-dense meal. It's suitable for those looking for a satisfying meal that supports a balanced diet.

Carbohydrates

This dish is a good source of complex carbohydrates, primarily from the black-eyed peas and rice, which provide the body with energy. A serving of this dish contains approximately 45 grams of carbohydrates, making it a fulfilling option for those looking to maintain their energy levels throughout the day.

Fats

The stew meat contributes to the fat content of this dish, with a serving containing about 10 grams of fat. The majority of this is unsaturated fat, which is a healthier option for heart health. To reduce the fat content, you can opt for leaner cuts of meat or reduce the amount of meat used in the recipe.

Proteins

Black-eyed Peas and Rice II is an excellent source of protein, thanks to the combination of legumes and meat. A single serving provides approximately 25 grams of protein, essential for muscle repair and growth. This makes the dish an ideal choice for those looking to increase their protein intake.

Vitamins and minerals

This dish is rich in vitamins and minerals, including Vitamin A from the bell peppers, iron and zinc from the stew meat, and folate and magnesium from the black-eyed peas. These nutrients play vital roles in maintaining overall health, from supporting the immune system to promoting bone health.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten (provided the rice 'n' sauce packet is gluten-free). However, always check the ingredients list on the rice 'n' sauce packet for any hidden allergens.

Summary

Overall, Black-eyed Peas and Rice II is a nutritious dish that offers a balanced blend of carbohydrates, proteins, and fats, along with a variety of vitamins and minerals. It's a hearty, flavorful meal that can fit into a balanced diet.

Summary

Black-eyed Peas and Rice II is a flavorful, nutritious dish that combines the best of Southern and Cajun cuisines. With its rich history and versatile ingredients, it's a meal that can be enjoyed in many different ways, making it a valuable addition to any recipe collection. Whether you're cooking for a special occasion or a simple family dinner, this dish is sure to satisfy.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Black-eyed Peas and Rice II. It was a hot summer day, and I was visiting my dear friend Martha in her quaint little cottage by the lake. Martha was an excellent cook, and she had a way of making even the simplest of dishes taste extraordinary.

That day, Martha invited me into her cozy kitchen and pulled out her well-worn recipe book. She flipped through the pages until she landed on a recipe for Black-eyed Peas and Rice II. She explained that it was a family recipe passed down through generations, and she was happy to share it with me.

As Martha guided me through the recipe, I could see the love and care she put into every step. From soaking the black-eyed peas overnight to sautéing the onions and garlic until they were golden brown, every detail was important. Martha explained that the key to this dish was patience and allowing the flavors to meld together over time.

After hours of simmering on the stove, the Black-eyed Peas and Rice II was finally ready. The aroma that filled the kitchen was intoxicating, and I couldn't wait to dig into the steaming bowl of goodness. With the first bite, I was transported to a place of comfort and warmth. The flavors of the black-eyed peas, rice, and spices danced on my taste buds, and I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made Black-eyed Peas and Rice II countless times, and each time I am reminded of that special day with Martha. I have shared the recipe with friends and family, and it has become a favorite among all who try it. The secret ingredient, Martha always said, was love.

As I look back on that day in Martha's kitchen, I am grateful for the gift of her friendship and the delicious recipes she shared with me. Cooking has always been a passion of mine, and I am constantly on the lookout for new recipes to try and make my own.

I have collected recipes from various places and people over the years, each one holding a special place in my heart. Whether it's a classic dish passed down from my grandmother or a new recipe I stumbled upon in a cookbook, I cherish each one for the memories and flavors they bring.

Black-eyed Peas and Rice II will always hold a special place in my recipe collection. It is a dish that brings me comfort and joy, reminding me of the love and friendship that surrounds me. And as I continue to cook and share these recipes with others, I hope to pass on the same warmth and happiness that Martha shared with me that summer day by the lake.