Ingredients
- 6 bacon slices, diced
- 1/4 cup onion, diced
- 1/2 cup red bell pepper, diced
- 2 cans (15 ounces each) black-eyed peas, drained
- 1/2 cup dry rice
- 2 cups water
- 2 cups collard greens, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
How to Make
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Step 1: Cook bacon in a Dutch oven over medium heat for 2-3 minutes; add onion and bell pepper and cook, stirring occasionally, 5 minutes or until bacon is crisp and vegetables are tender.
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Step 2: Stir in black-eyed peas and rice; then add water and stir to combine.
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Step 3: Bring just to a boil; reduce heat to low, cover and simmer 20 minutes, stirring occasionally, until rice is tender.
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Step 4: Stir in greens, cover and simmer another 5 minutes, until greens are wilted.
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Step 5: Season with salt and pepper.
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Step 6: Serve with as much of your favourite hot sauce as you like (I do about 8-10 dashes of Tabasco on mine).
We hope you enjoy this recipe!
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