 | | Directions |
- Cover peas with water in a pot and soak overnight.
- Drain peas, cover with fresh water and bring to a boil.
- Reduce heat and simmer for one hour.
- Drain peas, reserving the liquid. Set aside the liquid.
- In a skillet, cook the bacon until crisp.
- Drain on a paper towel and save for later.
- In the same skillet, using the grease from the bacon, saute the onion for 2 minutes.
- Add garlic and cook for 5 minutes.
- Add peas and rice.
- Cook, stirring constantly.
- Add vinegar, 3-4 tablespoons of reserved liquid from the peas to moisten the mixture.
- Cook 5-10 minutes, stirring.
- If needed, add more liquid from the peas.
- Season with salt and pepper.
- Sprinkle with bacon bits and green onions.
|
|
|
Prep Time: 10 minutes
Cook Time: 1 hour
Container: medium pot and skillet
Servings: 8
Serving Size: 2 cups
|  | | Ingredients | | - | | 1 cup dry black eyed peas |
| - | | 4 slices bacon |
| - | | 1 onion - chopped |
| - | | 2 cloves garlic - minced |
| - | | 2 cups cooked brown or white rice |
| - | | 1/4 cup red wine vinegar |
| - | | salt and pepper to taste |
| - | | green onion - chopped for garnish |
| |
| |
