Recipe courtesy of Gladys Sibley

Rice and Gravy

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  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

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 

Directions

  1. 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. 
  2. Remove from the heat, drain and set aside.
  3. 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.
  4. 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.