Prep Time
90 minutes
Cook Time
30 minutes
Yield
6 Servings
Ingredients
1 tablespoon olive oil
5 cups water
1 bay leaf
1⁄2 pound bacon
1 onion
salt
1 cup black-eyed peas
1⁄2 cup bell pepper, red
1 cup rice, white long grain
black pepper
Instructions
Cube the bacon. Heat olive oil in a large, heavy-bottomed pot and lightly brown bacon, about 5 minutes. Dice onion, add to the bacon in the pot and cook another 5 minutes. Rinse black-eyed peas and add to the pot along with water and bay leaf. Bring the mixture to a boil and cook, covered, at a simmer until black-eyed peas are tender but not mushy (about 1 hour) and about 2 cups of liquid remain. Add chopped bell pepper, long-grain white rice, and salt and pepper to taste. Cook, covered, for 20 minutes, at lowest temperature. Remove lid and check for seasonings. Serve warm with skillet cornbread and braised greens.