Easy Black Eyed Peas with Rice
I made this after researching various recipes. Even in America, I make traditional Japanese New Year's food, so I don't make this for the New Year, but since it's so easy, I make it when I'm in the mood on other days.
If you don't have chicken stock, use 500 ml water and 2 teaspoons granulated chicken soup.
It will probably also taste delicious made with just water or with Japanese-style dashi soup stock.
Decreasing the amount of chicken stock and adding canned diced tomatoes will also taste great. Recipe by Mayugezaru
Easy Black Eyed Peas with Rice
I made this after researching various recipes. Even in America, I make traditional Japanese New Year's food, so I don't make this for the New Year, but since it's so easy, I make it when I'm in the mood on other days.
If you don't have chicken stock, use 500 ml water and 2 teaspoons granulated chicken soup.
It will probably also taste delicious made with just water or with Japanese-style dashi soup stock.
Decreasing the amount of chicken stock and adding canned diced tomatoes will also taste great. Recipe by Mayugezaru
Cooking Instructions
- 1
Soak the beans overnight in plenty of water. The following day, wash and drain them well. Mince the vegetables and cut the meat into 1 cm cubes.
- 2
Heat oil in a pot and cook the pork over medium heat. If using bacon, cook for about 2 minutes. If using thick pork belly, cook for 3-4 minutes.
- 3
Add the celery, onion, green pepper, and garlic to the pot and stir well until the onion becomes transparent (3-4 minutes).
- 4
Add the beans, chicken stock, bay leaf, thyme, salt, pepper, and cayenne pepper. Bring it to a boil. Refer to Helpful Hints.
- 5
Once it comes to a boil, lower the heat and let it simmer for 40 minutes. Simmer until the beans become tender. If necessary, add more water midway through. Adjust with salt and pepper to taste.
- 6
Place the rice in a soup bowl. Frozen rice that has been heated is fine.
- 7
Pour the beans and soup over the rice and garnish with chopped green onions to finish!
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