Southern-Style Hoppin’ John Beans and Rice

Ingredients

• 1 (15 oz) can black-eyed peas (cooked or canned, drained)
• 3/4 cup long-grain white rice
• 1/2 medium yellow onion
• 2 cloves garlic
• 1 tbsp olive oil
• 1 1/4 cups chicken or vegetable broth
• 1 1/4 cups water
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp dried thyme
• 1/4 tsp kosher salt
• 1 tsp hot sauce (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and mince the garlic.

2. 2

   Cook rice: In a small pot, combine the rice, water, and a pinch of salt. Bring to a boil, reduce to low, cover, and cook until tender, about 15 minutes. Turn off heat and keep covered.

3. 3

   Cook peas: While the rice cooks, heat olive oil in a skillet over medium heat. Add onion and cook until softened, 4–5 minutes. Stir in garlic and cook 30 seconds.

4. 4

   Season and simmer: Add drained black-eyed peas, broth, black pepper, smoked paprika, thyme, and salt. Simmer on medium-low until the flavors meld and the mixture thickens slightly, about 20–25 minutes.

5. 5

   Serve: Fluff the rice and spoon peas over top. Add hot sauce if desired, then serve hot.