dinner · dairy-free · gluten-free
Gullah red peas and rice
Sea Island red peas simmered with smoked pork, then cooked into fluffy, savory rice.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook pork until fat renders, add onion and garlic and soften.
-
2
Add drained peas, bay and 1440 ml water; simmer until tender, 1–1.5 hours.
-
3
Measure 720 ml of the cooking liquid back into the pot with the peas (add water if short).
-
4
Add rice, salt and pepper, bring to a boil, cover and cook on low 20 minutes.
-
5
Rest 10 minutes, fluff and serve with hot sauce.
