Recipe

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• 4 slices uncooked bacon, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 (15 oz) cans black-eyed peas, undrained
• 1 (14 1/2 oz) can chicken broth
• 1/2 cup water
• 3 -4 tbsp frank's cayenne pepper sauce
• 1 tsp dried thyme leaves
• 1 bay leaf
• 2 cups cooked long-grain rice (3/4 cup. uncooked )
• 2 tbsp minced fresh parsley

• 1 Cook bacon, onion, and garlic in large saucepan over med. heat 5 min., or until vegetables are tender.
• 2 Add peas with liquid, broth, 1/2 Cup water, pepper sauce, thyme and bay leaf. Bring to a boil.
• 3 Reduce heat to low; cook, uncovered, 15 min., stirring occasionally.
• 4 Remove and discard bay leaf.
• 5 Combine rice and parsley in med. bowl.
• 6 Spoon rice evenly into 6 serving bowls.
• 7 Ladle soup over rice.