Southern Style Black-Eyed Peas & Rice |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A variation on a southern specialty called Hopping John. Serve as a side. Great for BBQ season. From Land-O-Lake Cookbook. Ingredients:
2 cups black-eyed peas, cooked |
1 cup long grain rice, cooked |
1/4 cup butter (or margarine) |
4 cups spinach, fresh and torn |
4 slices bacon, cut into 1-inch |
2 tablespoons parmesan cheese, grated |
1/2 teaspoon salt |
1/4 teaspoon hot pepper sauce |
1 cup cheddar cheese, shredded |
Directions:
1. have cooked black-eyed peas and rice ready.
2. in 2 qt saucepan melt butter, stir in spinach and bacon, cook over med heat stirring occasionally until spinach is tender.
3. stir in black-eyed peas, rice and remaining ingredients (except cheddar cheese).
4. continue cooking stirring occasionally until heated through.
5. just before serving stir in cheddar cheese.
6. *10 oz pkg frozen chopped spinach, thawed and drained can be substituted for 4 cups fresh spinach.
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