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Black-Eyed Peas One-Pot Meal


2 cups brown or white long-grain rice

4 cups chicken or vegetable stock

2 pounds Camellia black-eyed peas, soaked overnight

3 tablespoons olive oil

1 onion, coarsely chopped

4 tablespoons finely chopped garlic

1 pound ground turkey

1 pound ground pork

2 tablespoons worcestershire sauce

Creole seasoning to taste

1 ½ tablespoons dried basil

¼ cup red or white wine

Buttermilk biscuits


  1. Combine rice and stock in a sauce pot. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes, until rice is tender. Set aside.
  2. Rinse and drain peas twice. Set aside.
  3. Add olive oil to a skillet over medium-high heat. Add 1/3 of the onion and 1 tablespoon garlic, and sauté until onion is translucent, about 4 minutes. Add ground turkey and ground pork to skillet. Reduce heat to medium, and cook until meat is thoroughly browned, about 15 minutes, stirring occasionally.
  4. Add black-eyed peas to a large dutch oven, preferably cast iron, and cover with 2 1/2 inches of water. To the dutch oven, add meat mixture, remaining onion and garlic, worcestershire, creole seasoning to taste, basil, wine, and 2 cups cooked rice. Bring to a boil, reduce heat to medium, and simmer until peas are soft, about 1 ½ to 2 hours, stirring occasionally. Add additional water if necessary.
  5. Serve with buttermilk biscuits.
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