- Level: Easy
- Total: 3 hr 10 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 430
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 40 mg
- Sodium
- 492 mg
- Level: Easy
- Total: 3 hr 10 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 430
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 19 g
- Cholesterol
- 40 mg
- Sodium
- 492 mg
Ingredients
Directions
- Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the black-eyed peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a pinch of salt and bring to a boil. Reduce to a simmer and cook over medium heat, covered, until tender, about 2 hours, then turn off the heat.
- Melt the butter and oil in a large saucepot over medium-high heat. Add the onions and peppers. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and stir until toasted, about 5 minutes.
- Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in 2 cups of the cooked peas (save the remainder for another use). Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.
Cook’s Note
Use the rest of the peas for another use, or reduce the peas and meat by half when cooking.
