Black-Eyed Peas and Rice

Ingredients

• 1 cup dried black-eyed peas
• 1 tablespoon olive oil
• 1 cup lean diced ham
• 1 onion, chopped
• 1/2 cup chopped green bell pepper
• 1 clove garlic, minced
• 2 cups water
• 2 bay leaves
• 2 pinches paprika, or more to taste
• Salt and ground black pepper to taste
• 3 cups cooked rice

Directions

Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes.

Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.