top of page
alevia's kitchen
About the Recipe
Ingredients
6 bacon slices, lardons
4 celery stalks, diced
1 onion, diced
1 green bell pepper, diced
1 teaspoon thyme, fresh, picked, chopped
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 ½ teaspoons salt
8 cups chicken stock
4 cups black-eyed peas, drained, rinsed
2 tablespoons olive oil
1 ½ cups rice, uncooked
green onions for garnish
Preparation
Dice bacon and vegetables and set aside
In a stock pot, brown bacon until crispy, add vegetables and cook well. Using 3 of the 8 cups of chicken stock, cook the rice. When finished, set aside and allow to cool
Add the remaining stock, black-eyed peas, and seasoning to the stockpot with the vegetables and bacon. Allow this mixture to reduce by half
Once the sauce is reduced and the rice has fully cooked, mix the two in one pot
bottom of page