Black-Eyed Peas and Rice is a beloved good-luck dish that’s savory, satisfying, and perfect for New Year’s Day or any time you want a comforting Southern-inspired meal. This vegetarian take on Hoppin’ John pairs beautifully with collard greens and cornbread, or serves as a hearty main or side dish year-round.
Rice and beans is a classic combination that’s filling and protein-rich. Serve a scoop alongside your favorite Mexican dishes, greens, salads, or bread. For a simple upgrade, try this Black-Eyed Peas and Rice recipe—easy to make, pantry-friendly, and full of flavor.
Similar to traditional Hoppin’ John—which combines black-eyed peas, rice, pork, and green onions—this vegetarian version keeps things simple while delivering savory, earthy taste using common seasonings and ingredients.
What are black-eyed peas?
Black-eyed peas are a variety of cowpea originally from West Africa. Despite the name, they’re legumes (often called beans) with a pale body and a characteristic dark spot. When cooked, they offer a mildly nutty, earthy flavor and provide fiber, protein, and several vitamins—making them a nutritious choice for many dishes.
Eating black-eyed peas on New Year’s Day is a Southern tradition believed to bring good luck and prosperity, though they’re delicious and nourishing any time of year.
Ingredients you’ll need
- Black-eyed peas – Cooked black-eyed peas are the star. They become tender and flavorful when simmered and form the hearty base of the dish.
- Rice – White rice is traditional and cooks quickly, but brown rice, quinoa, farro, or cauliflower rice can also be used depending on preference.
- Spices – Simple seasonings like onion powder, garlic powder, and salt are enough to season the rice and complement the beans.
- Spinach – Fresh spinach stirred into the hot rice wilts quickly and adds color, nutrients, and a pleasant texture. Alternatively use kale, collards, peas, or steamed broccoli.
How to cook black-eyed peas
Black-eyed peas can be cooked on the stovetop or in an Instant Pot. Make a batch while meal-prepping or a few hours before assembling this dish so the peas are ready when you need them. Cooked black-eyed peas are versatile—use them in rice dishes, salads, or stews.
How to make black-eyed peas and rice
For best results, cook your black-eyed peas ahead of time, then follow these straightforward steps:
Step 1: Bring water to a boil in a pot.
Step 2: Add rinsed white rice, a splash of oil, and seasonings to the boiling water. Stir, reduce heat to low, cover partially, and simmer until the water is absorbed.
Step 3: Stir fresh spinach into the cooked rice, cover, and let it wilt for a few minutes.
Step 4: Gently fold in the cooked black-eyed peas, plate, and top with hemp seeds and raisins or your preferred toppings.
Instant Pot Black-Eyed Peas
Ingredients
- 4 oz pork belly fat, cubed
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 12 oz smoked kielbasa, sliced and quartered
- 1 cup tomato sauce or puréed tomatoes
- 2 bay leaves
- 1/2 tbsp smoked paprika
- 1/2 tsp each: cumin, chili powder, and salt
- 2 cups dried black-eyed peas
- 4 cups water or vegetable broth
- 2 cups packed collard greens, thinly sliced
Instructions
- Turn the Instant Pot to sauté. Add oil and pork belly; cook until the fat begins to render, about 3 minutes.
- Add onion, garlic, and bell pepper; cook until softened, about 3 minutes.
- Stir in tomato sauce, kielbasa, bay leaves, and seasonings.
- Add the dried black-eyed peas and water or broth.
- Turn off sauté. Close the lid and cook on high pressure for 25 minutes. Allow 5 minutes natural pressure release, then quick-release remaining pressure.
- Open the pot, stir in collard greens, and cook a minute or two until wilted. Serve hot.
Southern Black-Eyed Peas Recipe
Ingredients
- 1 lb dried black-eyed peas, soaked overnight
- 1/2 lb pork belly
- 1 whole head garlic, trimmed
- 1 small yellow onion, quartered
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp each: smoked paprika, cumin, coriander
- Salt and pepper to taste
- 7 cups water or broth
Instructions
- Place all ingredients in a Dutch oven or heavy oven-safe pot, stir briefly, and bake at 350°F for 2 to 2 1/2 hours, until beans are tender and creamy.
- Remove bay leaves and the whole garlic head. Squeeze the soft garlic from its skin back into the pot, mash slightly, and stir into the beans.
- Serve hot. Refrigerate leftovers up to 5 days or freeze up to 3 months.
Tips and variations
- Rinse beans and rice before cooking to remove any debris and improve texture.
- For convenience, cook the greens together with the beans so everything is ready at once.
- This dish is naturally vegetarian; to make it traditional Hoppin’ John-style, add bacon, ham hocks, or smoked sausage.
- Serve alone as a filling meal or pair with collard greens and cornbread for a classic Southern plate.
Storing and reheating leftovers
To store: Place leftovers in an airtight container and refrigerate for 3 to 5 days.
To reheat: Warm in the microwave or a skillet on the stove. If the dish seems dry, add a splash of vegetable broth to restore moisture and flavor.
More Southern-inspired recipes to try
- Chicken Jambalaya Recipe
- Easy One Pot Shrimp Boil
- African Bean Stew
- Clams in White Bean Sauce
Black Eyed Peas and Rice
Ingredients
- 4 cups cooked black-eyed peas
- 1 cup white rice, rinsed
- 1 1/2 cups water
- 1/2 tbsp olive oil
- 1 tsp each: salt, onion powder, garlic powder
- 3 cups fresh spinach
Toppings
- 1 tbsp hemp seeds
- 1/2 cup raisins
Instructions
- Bring water to a boil. Add rinsed rice, oil, and seasonings. Stir, reduce heat to low, and cook covered half-on for about 15–17 minutes until water is absorbed.
- Stir in fresh spinach as the rice finishes cooking. Cover and let the spinach wilt for about 5 minutes.
- Toss the rice with cooked black-eyed peas and serve with toppings.
Notes
*One cup uncooked white rice yields about 3 cups cooked rice.
**The recipe ratio is approximately 4 cups black-eyed peas to 3 cups cooked rice.
***If you cook greens with the peas, you can skip adding spinach to the rice.
Nutrition information is approximate and provided as a general guide.