Creole Black-Eyed Peas & Rice

Filed in Gather Food Essential by on September 25, 2012 0 Comments

Creole Black-Eyed Peas & Rice
Categories: Creole, Ethnic, Vegetable, Beef, Dixie, Southern, Side dish
Yield: 6  servings

1 lb Ground bedef lean
2 ea Onions chopped
1 c  Green bell pepper chopped
1 c  White rice
2 c  Water
1 tb Creole seasoning
1 ts Black pepper ground
1/2 ts Garlic minced
2 ea 15.5 oz cans black-eyed peas drained

Crumble ground beef into a deep cast iron skillet over med-high heat.
Add onions, garlic & green pepper.
Cook awhile stirring constantly until beef is evenly browned.
Drain off grease.
Add rice & water then season with Creole seasoning & pepper.
Bring to a boil, cover then reduce to low-heat.
Simmer for 30 mins. until water is absorbed.
About halfway through cooking rice stir in black-eyed peas.

ORIGIN: Nina Palanais, New Orleans-LA, circa 2000

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Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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