Rice and Gravy

Total Time:
1 hr 35 min
25 min
1 hr 10 min

4 servings

  • 1 cup dried black-eyed peas, cleaned and picked
  • 2 tablespoons bacon grease
  • 1 teaspoon salt
  • 1 cup all-purpose flour, plus more if needed
  • Salt and freshly ground black pepper
  • 2 cups rice, cooked according to package directions
  • Place the peas in a medium saucepan and cover with cold water. Add 1 tablespoon of the bacon grease and the salt. Bring to a simmer and cook the peas until tender, about 1 hour. Remove from the heat, drain and set aside.

  • In a medium cast-iron pan set over medium heat, add the remaining 1 tablespoon bacon grease, the flour and some salt and pepper. Constantly stir the flour until it just starts to turn deep golden brown and resembles peanut butter. Add 2 1/4 cups water, and continue to stir, scraping the browned bits from the bottom of the pot. Continue to stir until thick and bubbly.

  • Add the cooked peas to the gravy and reduce the heat to low. Cook for 10 more minutes, then add a little more flour or water if needed to achieve the desired consistency. Add salt to taste and serve over the rice.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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