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This recipe comes from a Better Homes & Gardens holiday book. I found it several years ago, and it has become our New Year's Day recipe for good luck! Great served with corn bread!! Enjoy! :)


  • 8 ounces dry black-eyed peas (1 1/2 cups)
  • 8 ounces slab bacon, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 4 cups water
  • 1/2 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3/4 cup uncooked long grain rice


  • Place black-eyed peas in a colander and rinse with cold water.
  • Cook bacon in a 4 1/2 quart Dutch oven until crisp.
  • Drain bacon, reserving 2 tablespoons drippings in Dutch oven.
  • Set bacon aside.
  • Cook onion in drippings over medium heat about 5 minutes or until onion is tender but not brown. Add black-eyed peas, bacon, water, ground red pepper, salt, and black pepper to Dutch oven. Bring to boiling, reduce heat.
  • Cover and simmer for 20 minutes.
  • Add uncooked rice and return to boiling, reduce heat.
  • Cover and simmer for 15 minutes.
  • Remove from heat, and let stand, covered, 10 minutes.
  • Makes 8 servings

Categories: Beans  Main Dish 
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