 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This is a Southern favorite. It can be yours too! Great to serve on New Years Day for good luck. A crisp green salad and some fresh, out-of- the-oven cornbread, shared with your family and friends, and you've got a winner! Enjoy! Ingredients:
4 slices uncooked bacon, chopped |
1 large onion, chopped |
2 garlic cloves, minced |
2 (15 ounce) cans black-eyed peas, undrained |
1 (14 1/2 ounce) can chicken broth |
1/2 cup water |
3 -4 tablespoons frank's cayenne pepper sauce |
1 teaspoon dried thyme leaves |
1 bay leaf |
2 cups cooked long-grain rice (3/4 c. uncooked) |
2 tablespoons minced fresh parsley |
Directions:
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.
|
|