When I first moved to the South years and years ago I didn't know what black-eyed peas were. All I knew is that it's a Southern tradition to eat them for good luck on New Year's Day. So every New Year I would go through the charade of eating plain ole' black eyed peas. They just didn't do it for me. I needed something more than the beans. I tried recipes that called for black-eyed peas like Hopping John but I couldn't find anything I liked.
I found this recipe recently in my mother-in-law's Land O' Lakes cookbook for black-eyed peas. It's similar to hopping john. I knew I wouldn't be let down as it has bacon in it. I changed a couple of things in the recipe and my family was happy with the results.
Southern Style Black-eyed Peas and Rice - adapted from Land O' Lakes Cookbook
- 2 cans black-eyed peas
- 4 c. rice, cooked according to package directions
- 1 bag Dole bagged spinach
- 4 slices of bacon, cut into 1 inch pieces
- 2 TBSP. freshly grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. Frank's Red Hot Sauce (you can also add more later at the table)
- 1 c. cheddar cheese, grated
Have black-eyed peas and rice ready. In a large pan cook the bacon and spinach over medium heat (about 4 - 6 minutes). Stir in black-eyed peas, rice and remaining ingredients except cheddar. Continue cooking stirring occasionally, until heated through (7-10 minutes). Just before serving, stir in the cheddar cheese. Serves 6 - 8 people.
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