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Black Eyed Peas and Rice Recipe

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Made to be served as a side dish this southern favorite is not only versatile but delicious for any lunch or dinner meal.
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, sauté 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.
Container: medium pot and skillet
Prep Time: 10 minutes
Cook Time: 1 hour
Serving Size: 2 cups
Servings: 8
Enter desired servings   Change Servings
Ingredients
- 1 cup dry black eyed peas
- 4 strips of 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

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A type of legume that originated in Asia, but is also grown in the southern United States. It is an oval-shaped bean, ivory in color with a small black spot, referred to as the ...
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