Baltimore Beans and Rice

Use black-eyed peas for this recipe for a unique Baltimore-style beans and rice.

Prep Time

15 minutes

Cook Time

45 minutes


4 Servings


1 cup rice, brown (dry)
1 onion (chopped)
1 clove garlic (minced)
2 cups black-eyed peas (cooked, or 1 can, drained and rinsed)
1 tablespoon oil (vegetable, olive, or coconut work well)
2 cups kale (chopped)
2 teaspoons apple cider vinegar
2 teaspoons Worcestershire sauce
1⁄2 cup corn kernels
1 teaspoon Old Bay seasoning (or any Chesapeake-style seafood seasoning)


Cook the brown rice.  Meanwhile, heat up 1 Tbsp oil (olive, vegetable, or coconut works well) in a large pan over medium-high heat and cook the onion for about 5 minutes. Add garlic and cook another 2 minutes.  Stir in the beans and heat through.  Fry the kale with the bean and onion mixture for a few minutes until wilted. Add the apple cider vinegar, Worcestershire sauce, and corn and heat through. Sprinkle the rice with the Old Bay seasoning and then add the bean and onion mixture, stirring to combine.