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Creamy Black-Eyed Peas and Rice Recipe

Avatar photoByLauren
Jump to Recipe· 4.7 from 116 reviews

If you’re on the hunt for a comforting, soul-warming meal that’s packed with flavor and just downright satisfying, I have to share my Creamy Black-Eyed Peas and Rice Recipe with you. This dish is a beloved Southern classic, often known as Hoppin’ John, and I absolutely love how it combines tender black-eyed peas with fragrant, perfectly cooked rice in a luxuriously creamy mix. Whether you’re making it for a cozy weeknight dinner or a festive gathering, this recipe is a fan-freaking-tastic way to enjoy hearty, wholesome food that feels like a warm hug.

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Why You’ll Love This Recipe

  • Rich, Layered Flavors: The bacon, fresh veggies, and spices all come together to create a taste that’s both comforting and exciting.
  • Creamy Texture Without Heavy Cream: You get that luscious creaminess thanks to cooking the peas and rice in reserved broth for maximum flavor and richness.
  • Versatile & Hearty: This dish works beautifully as a main or side, and it keeps well for leftovers that taste even better the next day.
  • Simple Ingredients, Big Impact: You probably have most of what you need in your pantry already!
A large white bowl holds a mixture of cooked rice, white beans with black spots, and small pieces of reddish-brown sausage, all topped with chopped green onions. A fork with a dark wooden handle rests inside the bowl on the right side. The bowl is set on a wooden table near a clear glass of water, an orange bottle of hot sauce next to a small open container of seasoning, and a white and gray striped cloth napkin on the right edge. On the left side, two stacked white plates are partially visible. The overall scene is warm and inviting, with a cozy, rustic feel. photo taken with an iphone --ar 2:3 --v 7 - Creamy Black-Eyed Peas and Rice, black-eyed peas and rice dish, Southern black-eyed peas recipe, comforting black-eyed peas meal, hearty black-eyed peas and rice this …

Ingredients You’ll Need

Let’s take a quick look at the ingredients that make this Creamy Black-Eyed Peas and Rice Recipe so special. It’s all about fresh, simple staples that complement each other perfectly, plus a few flavorful touches that bring everything to life. Grab quality bacon and fresh vegetables for the best results.

Flat lay of thick-cut chopped bacon, sliced celery stalks, chopped yellow onion, finely chopped green bell pepper, chopped garlic cloves, a small sprig of fresh thyme, whole black peppercorns, dried cayenne pepper powder, kosher salt crystals, a small white bowl of chicken broth, fresh black-eyed peas, a small white bowl of olive oil, uncooked Carolina Gold rice, and sliced fresh scallions arranged in simple white ceramic bowls and plates symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Black-Eyed Peas and Rice, black-eyed peas and rice dish, Southern black-eyed peas recipe, comforting black-eyed peas meal, hearty black-eyed peas and rice
  • Bacon: Thick-cut bacon adds smoky, savory depth that’s hard to beat—don’t skip it!
  • Celery: Sliced celery brings a subtle crunch and a fresh aroma.
  • Yellow onion: Chopped onion provides a sweet, savory base to the dish.
  • Green bell pepper: Adds a slight sweetness and color contrast.
  • Garlic: Fresh garlic cloves elevate the flavor with their classic punch.
  • Fresh thyme: This herb adds an earthy, fragrant note.
  • Black pepper & cayenne pepper: These spices give a gentle kick and warmth.
  • Kosher salt: Essential for seasoning throughout.
  • Chicken broth (lower sodium): The flavorful cooking liquid that forms the creamy base.
  • Black-eyed peas (fresh or frozen): The star legume, tender and earthy.
  • Olive oil: Used for toasting the rice, adding subtle richness.
  • Carolina Gold rice: This rice variety is perfect for creamy, fluffy results.
  • Fresh scallions: For garnish — they add freshness and crunch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Creamy Black-Eyed Peas and Rice Recipe is — it really invites you to make it your own. Over time, I’ve tried a few tweaks that add new dimension or fit different diets, and I encourage you to do the same.

  • Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken for a delicious meatless twist that still packs flavor.
  • Spice it Up: If you enjoy heat, add a pinch more cayenne or toss in some sliced jalapeños while sautéing the veggies.
  • Smoky Veg Option: Try smoked paprika in place of some of the cayenne for a different smoky profile without meat.
  • Rice Swap: If you don’t have Carolina Gold rice handy, long-grain white rice works fine—just watch the cooking time.

How to Make Creamy Black-Eyed Peas and Rice Recipe

Step 1: Crisp Up the Bacon and Sauté the Veggies

Start by cooking the chopped thick-cut bacon in a large Dutch oven over medium-high heat. You want to render the fat slowly and crisp those bits for about 10 minutes. This step is key—it lays a smoky, savory foundation for the entire dish. Once the bacon starts crisping up, add celery, chopped onion, green bell pepper, garlic, fresh thyme, black pepper, cayenne, and a teaspoon of kosher salt. Cook everything together, stirring occasionally, until the onions turn tender and translucent—about 8 minutes. This aromatic base really brings that warm, layered flavor I adore in this creamy black-eyed peas and rice recipe.

Step 2: Simmer the Black-Eyed Peas in Broth

Pour in the lower-sodium chicken broth and add the fresh or frozen black-eyed peas. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and let it simmer gently for about 40 minutes, until the peas are tender. Here’s what I learned from experience: don’t rush this step! The peas need that time to soften and soak up the broth’s flavor. Once tender, drain the pea mixture but keep the cooking liquid—it’s pure gold for the creamy texture we’re aiming for. Return the drained peas back to the Dutch oven with about 1 cup of the reserved cooking liquid and cover to keep warm while you prepare the rice.

Step 3: Toast and Cook the Rice in Reserved Liquid

Heat olive oil in a medium saucepan over medium-high heat, then add the Carolina Gold rice. Toast the rice by stirring often for 3–4 minutes until it becomes fragrant and lightly golden. This simple step boosts the overall flavor and prevents the rice from getting mushy. Next, stir in 3 cups of the reserved pea-cooking liquid and the remaining 1/2 teaspoon of salt. Bring it all to a boil, then reduce the heat to medium-low, cover, and let the rice cook until tender—usually about 15 to 18 minutes. Once cooked, fluff it with a fork to keep the grains separate and light.

Step 4: Combine and Adjust for Creaminess

Gently stir the cooked rice into the pea mixture in your Dutch oven. This is where the magic happens—combine them slowly to keep the creamy texture without turning the rice mushy. Add the remaining cooking liquid—just 1/4 cup at a time—until you’ve reached the luscious consistency you love. Don’t be in a hurry to add all the liquid; it’s easier to add more than fix a watery mess! When you’re happy with the creaminess, sprinkle fresh sliced scallions on top for a pop of color and light crunch.

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Pro Tips for Making Creamy Black-Eyed Peas and Rice Recipe

  • Render Bacon Slowly: Don’t rush cooking the bacon—slowly rendering the fat gives you crisp bacon and flavorful fat to cook your veggies in.
  • Reserve the Cooking Liquid: Saving and using the black-eyed peas’ cooking liquid is the secret to that creamy, comforting texture.
  • Toast Your Rice: Always toast your rice before cooking—it adds nuttiness and helps the grains stay tender but separate.
  • Go Slow Adding Liquid: Add the cooking liquid bit by bit when combining peas and rice to reach the perfect creaminess without overdoing it.

How to Serve Creamy Black-Eyed Peas and Rice Recipe

The image shows a white bowl filled with three layers of food. The bottom layer is light brown rice, covering the whole base of the bowl. On top of this is a thick layer of white and black-eyed peas mixed with small pieces of green vegetables and orange bits that look like cooked meat. The dish is garnished with thin slices of fresh green onions scattered across the top. Behind the bowl, there is a clear glass with pale yellow liquid, a bottle of hot sauce, and a white marbled surface underneath. A metal spoon with a wooden handle lies next to the bowl on a white cloth with blue stripes. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Black-Eyed Peas and Rice, black-eyed peas and rice dish, Southern black-eyed peas recipe, comforting black-eyed peas meal, hearty black-eyed peas and rice

Garnishes

I’m a big fan of fresh garnishes here — sliced scallions are my go-to because they add a delightful pop of color and a bright, mild onion flavor that cuts through the richness of the dish. Sometimes, I like to throw on a few chopped fresh parsley leaves or a sprinkle of smoky paprika if I want a little extra flair. Whatever you choose, fresh herbs and simple garnishes bring this dish to life right before serving.

Side Dishes

This creamy black-eyed peas and rice recipe is a fantastic main dish on its own, but I love pairing it with classic Southern sides like collard greens sautéed with garlic and a splash of vinegar or a crunchy cabbage slaw for some fresh texture contrast. A slice of warm cornbread also rounds out the meal beautifully. If you want to keep things light, roasted vegetables or a simple green salad will do the trick.

Creative Ways to Present

For special occasions, I like to serve this dish family-style in a big rustic bowl, letting everyone dig in and sprinkle their own scallions and hot sauce. Another fun presentation is layering it in a casserole dish topped with extra scallions and some leftover crisp bacon bits for crunch. You can even stuff roasted bell peppers with this creamy mixture for a colorful, eye-catching meal that feels festive and inviting.

Make Ahead and Storage

Storing Leftovers

I’m always happy when this recipe makes leftovers because it tastes even better the next day! Store any extra creamy black-eyed peas and rice in an airtight container in the fridge for up to 4 days. I recommend refrigerating it without garnishes so you can freshen it up when you’re ready to eat.

Freezing

Yes, this recipe freezes beautifully! Portion it into freezer-safe containers and seal well. When you’re ready, thaw it overnight in the refrigerator and reheat gently on the stove or in the microwave. Just keep in mind the rice texture might soften a bit after freezing, but that creamy comfort is still front and center in every bite.

Reheating

To reheat leftovers, I like warming the creamy black-eyed peas and rice over low heat on the stovetop, stirring often and adding a splash of water or broth if it feels thick. Using low heat keeps the rice from drying out. If you’re in a hurry, the microwave works fine—just cover loosely to keep moisture in and stir halfway through.

FAQs

  1. Can I use canned black-eyed peas for this Creamy Black-Eyed Peas and Rice Recipe?

    You can, but keep in mind canned peas are already cooked and softer, so you’ll want to add them later in the cooking process, and skip the long simmering step. The texture won’t be quite the same, but it’s a handy shortcut when you’re short on time.

  2. What rice variety works best for this recipe?

    Carolina Gold rice is ideal because it holds its shape while becoming creamy and slightly buttery when toasted before cooking. If you can’t find it, long-grain white rice is a good substitute. Avoid short-grain rice, which can get too sticky for this dish.

  3. How do I make this recipe vegan-friendly?

    Simple swap: use vegetable broth and skip the bacon. You can enhance the smoky flavor with smoked paprika or liquid smoke. Sauté the veggies in a bit of oil and add your favorite herbs and spices for depth.

  4. Can I prep parts of this recipe ahead of time?

    Absolutely. You can cook the black-eyed peas and prep the veggies a day ahead. Store them separately in the fridge and combine them with freshly cooked rice when you’re ready to serve. This helps save time on busy nights.

Final Thoughts

This Creamy Black-Eyed Peas and Rice Recipe holds a special place in my heart because it’s more than just a meal — it’s a taste of tradition, comfort, and hospitality all in one bowl. I hope you try making it and enjoy it as much as my family and I do. It’s one of those dishes that fills your kitchen with incredible aromas and your soul with warmth. Plus, it’s so flexible that you can make it your own and bring a little Southern magic to your table anytime.

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Creamy Black-Eyed Peas and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 116 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 90 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American
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Description

Classic Hoppin’ John is a traditional Southern dish featuring smoky bacon, tender black-eyed peas, and fragrant Carolina Gold rice cooked to perfection. This hearty, comforting meal combines savory aromatics with a balance of spices, making it a perfect choice for a flavorful and filling lunch or dinner.

Ingredients

Meat

  • 6 thick-cut bacon slices, chopped

Vegetables & Aromatics

  • 4 celery stalks, sliced (about 1 1/2 cups)
  • 1 medium-size yellow onion, chopped (about 1 1/2 cups)
  • 1 small green bell pepper, finely chopped (about 1 cup)
  • 3 garlic cloves, chopped (about 1 Tbsp.)
  • 1 teaspoon chopped fresh thyme
  • Fresh scallions, sliced (for garnish)

Dry & Spices

  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoon kosher salt, divided
  • 1 1/2 cups uncooked Carolina Gold rice

Liquids

  • 8 cups lower-sodium chicken broth
  • 2 tablespoons olive oil

Beans

  • 4 cups fresh or frozen black-eyed peas

Instructions

  1. Cook the bacon: In a Dutch oven over medium-high heat, cook the chopped bacon, stirring occasionally, until it starts to crisp, about 10 minutes. This provides a smoky, savory base for the dish.
  2. Sauté the aromatics: Add the sliced celery, chopped onion, green bell pepper, garlic, fresh thyme, black pepper, cayenne pepper, and 1 teaspoon kosher salt to the bacon. Cook, stirring occasionally, until the onion becomes tender, about 8 minutes. This step builds deep flavor in the base.
  3. Simmer the peas: Pour in the chicken broth and add the black-eyed peas, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer until the peas are tender, about 40 minutes. This slowly cooks the peas and infuses them with the aromatics.
  4. Drain and reserve: Drain the pea mixture, reserving the cooking liquid. Return the peas and 1 cup of the reserved cooking liquid to the Dutch oven, cover, and keep warm while you cook the rice. This step ensures the peas are ready to combine with the rice later.
  5. Toast and cook the rice: In a medium saucepan over medium-high heat, heat the olive oil. Add the Carolina Gold rice and cook, stirring often, until fragrant and lightly toasted, about 3-4 minutes. Stir in 3 cups of the reserved cooking liquid and the remaining 1/2 teaspoon kosher salt. Bring the liquid to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 15-18 minutes. Fluff with a fork once done.
  6. Combine and adjust consistency: Gently stir the cooked rice into the pea mixture in the Dutch oven. Add the remaining reserved cooking liquid in 1/4 cup increments until you reach your desired consistency, whether thicker or more soupy.
  7. Garnish and serve: Sprinkle servings with sliced fresh scallions for a fresh, mild onion finish that brightens the dish.

Notes

  • Traditionally, Hoppin’ John is a one-pot recipe, but that often produces soupy results. Instead, cook the black-eyed peas with aromatics and broth until tender; then strain and reserve the cooking liquid for better texture control.
  • Use Carolina Gold rice for authentic flavor and texture; however, long-grain white rice can be substituted if unavailable.
  • Lower-sodium chicken broth is recommended to manage the overall saltiness, especially with added kosher salt.
  • This dish can be made ahead and reheated; flavors meld beautifully the next day.

Nutrition

  • Serving Size: 1 serving (about 1 1/2 cups)
  • Calories: 350
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 7g
  • Protein: 15g
  • Cholesterol: 30mg
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Hey there! I’m Lauren Braiden—your foodie friend who believes every meal should be tasty and low-stress. Expect easy peasy recipes, plenty of kitchen laughs, and zero judgment if you sneak a bite before the timer dings. Let’s cook, chat, and eat the good stuff together! 🎉🍴

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