Steps
- Cover 1 cup of dried black-eyed peas with water and soak overnight. Drain and put in a pot with 4 cups of water.
- Bring to a boil, then simmer for 25-30 minutes, until tender. Drain, reserving all the cooking liquid.
- Heat 1 tablespoon of vegetable oil in another pot over medium heat. Cook 1 chopped onion, 2 minced garlic cloves, and 2 thyme sprigs until fragrant.
- Add the peas, 2 cups of long-grain white rice, 1 teaspoon of salt, ½ teaspoon of black pepper, and the reserved liquid. Bring to a simmer and cover.
- Cook over low heat for 20-25 minutes, until the rice is tender and the liquid is absorbed, adding a little hot water if needed. Remove the thyme stems and fluff.