Southern-Style Black-Eyed Peas and Rice
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A variation on a southern specialty called "Hopping John".
INGREDIENTS
2 cups cooked black-eyed peas
1 cup cooked long grain rice
1/4 cup butter or margarine
4 cups torn fresh spinach
4 slices bacon, cut into 1-inch pieces
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
1 cup shredded Cheddar cheeseHave cooked black-eyed peas and rice ready.
In 2-quart saucepan melt butter. Stir in spinach and bacon. Cook over medium heat, stirring occasionally, until spinach is tender - 4 to 6 minutes.
Stir in black-eyed peas, rice and remaining ingredients, except Cheddar cheese. Continue cooking, stirring occasionally, until heated through - 7 to 10 minutes. Just before serving, stir in Cheddar cheese.
NOTE - A 10-ounce package frozen chopped spinach, thawed and drained, can be substituted for the fresh spinach.
Makes 4 servings