Black Eyed Peas and Rice Recipe
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Made to be served as a side dish this southern favorite is not only versatile but delicious for any lunch or dinner meal.
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1 cup dry black eyed peas
4 slices bacon
1 onion - chopped
2 cloves garlic - minced
2 cups cooked brown or white rice
1/4 cup red wine vinegar
salt and pepper to taste
green onion - chopped for garnish
:medium pot and skillet
Cover peas with water in a pot and soak overnight.
Drain peas, cover with fresh water and bring to a boil.
Reduce heat and simmer for one hour.
Drain peas, reserving the liquid. Set aside the liquid.
In a skillet, cook the bacon until crisp.
Drain on a paper towel and save for later.
In the same skillet, using the grease from the bacon, saute the onion for 2 minutes.
Add garlic and cook for 5 minutes.
Add peas and rice.
Cook, stirring constantly.
Add vinegar, 3-4 tablespoons of reserved liquid from the peas to moisten the mixture.
Cook 5-10 minutes, stirring.
If needed, add more liquid from the peas.
Season with salt and pepper.
Sprinkle with bacon bits and green onions.
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