Baltimore Beans and Rice


Prep time15 minutes
Cooking time45 minutes
Total time1 hour


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


1 cup
rice, brown (dry)
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.