Ingredients
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2 tablespoons peanut oil
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1 tablespoon butter
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1 large yellow onion, finely diced
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2 bay leaves
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1/2 teaspoon dried thyme
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1/2 teaspoon dried chipotle powder or 1/2 teaspoon regular chili powder
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1/8 teaspoon ground allspice
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4 cups frozen black-eyed peas or 4 cups rehydrated black-eyed peas
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1 teaspoon salt
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1 cup long-grain white rice
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fresh ground pepper, to taste
Instructions
- Melt butter with oil in large, heavy saucepan over medium heat. Add onion, bay leaves, thyme, chili powder and allspice. Cook, stirring often, until onion is lightly browned, about 7 minutes.
- Prepare rice by your preferred method.
- Add black-eyed peas to the onion mix; cover with water. Increase heat to medium-high; heat to a boil. Lower heat to a simmer; cover. Cook until peas are just tender, 20-25 minutes, checking pan and adding more water if needed. Uncover; cook over medium heat until water is mostly absorbed, about 5 minutes. Season with salt and pepper, to taste.
- Remove bay leaves. Serve over rice.
- Note: I used vegetable broth instead of water. My broth had no salt, if you use a commercial broth, cut down on or eliminate the salt.