📝 About This Recipe
This soulful Southern classic is reimagined as a foolproof oven-baked casserole, ensuring every grain of rice is perfectly fluffy and infused with smoky depth. Traditionally served on New Year's Day for good luck, this dish marries earthy black-eyed peas with aromatic vegetables and savory smoked pork. By baking the rice rather than boiling it, you achieve a sophisticated texture where the flavors of the 'holy trinity' and thyme truly sing.
🥗 Ingredients
The Aromatics & Pork
- 4 slices Smoked Bacon (thick-cut, diced)
- 1 large Yellow Onion (finely diced)
- 1 medium Green Bell Pepper (seeded and diced)
- 2 stalks Celery (finely sliced)
- 3 cloves Garlic (minced)
- 1 piece Smoked Ham Hock or Shank (for deep smoky flavor)
The Grains & Legumes
- 2 cups Long-Grain White Rice (rinsed until water runs clear)
- 30 ounces Black-Eyed Peas (two 15oz cans, drained and rinsed)
- 3 1/2 cups Chicken Broth (low sodium, warmed)
Seasonings & Finishing
- 1 tablespoon Cajun or Creole Seasoning (adjust based on salt preference)
- 1 teaspoon Dried Thyme
- 1 piece Bay Leaf (whole)
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1/2 cup Fresh Scallions (thinly sliced for garnish)
- 2 tablespoons Butter (unsalted, cubed)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and ensure the oven rack is in the center position.
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2
In a large oven-safe Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until it becomes crispy and the fat has rendered.
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3
Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel, leaving the rendered fat in the pot.
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4
Add the diced onion, bell pepper, and celery (the 'holy trinity') to the bacon fat. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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6
Add the rinsed rice to the pot. Stir constantly for 2-3 minutes to 'toast' the grains; they should look slightly opaque and smell nutty.
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7
Stir in the drained black-eyed peas, Creole seasoning, dried thyme, and cayenne pepper. Mix well to ensure the spices coat the rice and peas.
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8
Pour in the warmed chicken broth and add the smoked ham hock and the bay leaf. Bring the mixture to a gentle simmer on the stovetop.
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9
Once simmering, taste the liquid. It should taste slightly over-seasoned, as the rice will absorb the salt and flavor. Adjust if necessary.
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10
Place the cubes of butter on top of the liquid, cover the pot with a tight-fitting lid, and transfer it to the preheated oven.
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11
Bake for 35-40 minutes. Do not open the lid during this time, as the steam is essential for cooking the rice perfectly.
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12
Remove the pot from the oven and let it stand, still covered, for 10 minutes. This allows the moisture to redistribute.
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13
Remove the lid, discard the bay leaf and the ham hock. Use a large fork to gently fluff the rice, incorporating the peas and aromatics.
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14
Garnish generously with the reserved crispy bacon and sliced scallions before serving hot.
💡 Chef's Tips
Always rinse your white rice in a fine-mesh strainer until the water is no longer cloudy to prevent a gummy casserole. If you don't have a Dutch oven, you can start the recipe in a skillet and transfer everything to a 9x13 baking dish, covering tightly with two layers of foil. For a vegetarian version, omit the bacon and ham hock, use vegetable broth, and add a teaspoon of smoked paprika for that essential smoky note. If using dried beans instead of canned, they must be soaked and simmered until tender before being added to this baked recipe. Ensure your broth is warm when adding it to the pot to maintain a consistent temperature for the rice to cook evenly.
🍽️ Serving Suggestions
Serve with a side of buttery, golden cornbread to soak up any remaining flavors. Pair with a heap of slow-simmered collard greens seasoned with cider vinegar. A dash of your favorite vinegar-based hot sauce on top adds a bright acidity that cuts through the richness. For a beverage, a crisp iced tea or a light pilsner complements the smoky, earthy notes beautifully. Add a side of fried catfish or smothered pork chops to turn this into a hearty feast.