I love easy recipes. One of my absolute favorite easy recipe is this Black-eyed Peas and Rice dish that I make for New Year’s Day.
I don’t just make this recipe on New Year’s Day, I make it all year-long. It is a very hardy dish and goes a long way when you want to feed a house full.
During the winter and fall months I make this dish for Meatless Mondays and serve it with a huge green salad with fresh from the oven bread sticks.
My family loves it, even my hubby who dislikes beans loves this dish. I keep telling him that black-eyed peas are not legumes, they are from the shelled peas family. Either way he is not a huge fan of tiny things that squish in your mouth. But he likes this dish. 🙂 In fact I hated Black Eyed Peas until I ate them cooked this way. Not sure where I found this recipe but I adapted it from one my friend Sandee use to make.
Black-eyed Peas and Rice
In a 9×13 pan layer the following ingredients in order (see, I told you it was easy)
1 cup of long cooking white rice
2 cans of black-eyed peas rinsed & drained
1 can Campbell’s Beef Consomme
1 can Campbell’s French Onion Soup
1 stick of melted butter or pats of butter on top
1 cup of water
cook for 45 to 1 hour in a 350 degree oven (cover with foil for the last 15 min) or until rice is cooked. Let it sit for 5 min with foil.