Recipe: Black-Eyed Peas + Dirty Rice

Happy New Year’s Eve! Apparently it’s good luck to eat black-eyed peas on New Year’s Day, so I whipped up this dirty rice version for me to enjoy and for Rick to dramatically choke down with a grimace. Don’t worry, the recipe is good. Rick’s palette is usually just chicken strips.


1 T oil
1 onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
4 vegan bacon strips, chopped*
2 garlic cloves, minced
2 3/4 c water
1 t paprika
1/2 t thyme
1/2 t sea salt
1/4 t black pepper
1 t red pepper flakes
1 can black-eyed pease, drained and rinsed)
crack Italian dressing, to taste

*There are options for vegan bacon, or “facon” if you’re feeling wild, but I know this particular kind provides a complete source of protein.


  1. Heat oil in a deep skillet over medium heat. Add onion, celery, bell pepper, and bacon and sauté for six minutes, until onion is soft.
  2. Stir in garlic and cook for another two minutes, until garlic is fragrant.
  3. Add rice, water, paprika, thyme, sea salt, and both peppers to the skillet. Bring mixture to a boil, then reduce heat to low.
  4. Cover and simmer for 30-40 minutes, until rice is tender and the liquid has mostly been absorbed.
  5. Remove rice from heat and leave covered for five minutes.
  6. Stir in black-eyed peas and adjust salt and pepper if needed.
  7. Top with crack Italian dressing to taste.

Serves 6-8. Best wishes in the new year to all the bummed out bakers out there!

Adapted from Vegan Dirty Rice and Black-Eyed Peas.

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