Southern Style Black-Eyed Peas & Rice

A variation on a southern specialty called Hopping John. Serve as a side. Great for BBQ season. From Land-O-Lake Cookbook.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups black-eyed peas, cooked
• 1  cup long grain rice, cooked
• 1⁄4 cup butter (or margarine)
• 4  cups spinach, fresh and torn
• 4  slices bacon, cut into 1-inch
• 2  tablespoons parmesan cheese, grated
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  hot pepper sauce
• 1  cup cheddar cheese, shredded

Directions

1. have cooked black-eyed peas and rice ready.
2. in 2 qt saucepan melt butter, stir in spinach and bacon, cook over med heat stirring occasionally until spinach is tender.
3. stir in black-eyed peas, rice and remaining ingredients (except cheddar cheese).
4. continue cooking stirring occasionally until heated through.
5. just before serving stir in cheddar cheese.
6. *10 oz pkg frozen chopped spinach, thawed and drained can be substituted for 4 cups fresh spinach.