• 2 Ratings
Advertisement

Ingredients

Directions

  • Place black-eyed peas in a colander and rinse under cold water.

    Advertisement
  • In a large Dutch oven, cook bacon over medium heat until crisp, 8 minutes. Remove bacon with slotted spoon. Set aside.

  • Add onion, chopped, to drippings; cook 5 minutes or until tender.

  • Stir in black-eyed peas, bacon, water, diced ham,cayenne and black pepper. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes.

  • Stir in rice. Return to boiling; reduce heat. Simmer, covered, for 15 minutes.

  • Remove from heat. Let mixture stand, covered, for 10 minutes. Stir in 3 chopped scallions before serving.

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0