Southern Style Black-Eyed Peas and Rice Hopping John Recipe

Jencathen's Note:

I got this out of a recipe a few years back and it is in our rotation.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 cups cooked black-eyed peas (use can or fresh cooked dried black eyed peas)
• 1 cup cooked long-grain rice
• ¼ cup butter
• 4 cups torn fresh spinach (10 oz pkg. frozen chopped spinach, thawed and drained, can be substitued)
• 4 slices bacon , cut into 1-inch pieces
• 2 tablespoons grated parmesan cheese
• ½ teaspoon salt
• ¼ teaspoon hot pepper sauce (any brand will do, I use Tabasco)
• 1 cup shredded cheddar cheese

Directions:

1. Have cooked black-eyed peas and rice ready.
2. In 2 quart saucepan melt butter. Stir in spinach and bacon.
3. Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes).
4. Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese.
5. Continue cooking, stirring occasionally, until heated through (7 to 10 minutes).
6. Just before serving, stir in Cheddar cheese.
7. Serve with hot corn bread!