Recipe courtesy of Gladys Sibley
Rice and Gravy
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 557
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 108
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 11
- Cholesterol
- 6
- Sodium
- 400
- Total: 1 hr 25 min
- Active: 25 min
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
- 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.