Southern Style Black-Eyed Peas and Rice Hopping John Recipe

Ingredients

• 2 cups cooked black-eyed peas (use can or fresh cooked dried black eyed peas)
• 1 cup cooked long-grain rice
• 1/4 cup butter
• 4 cups torn fresh spinach (10 oz pkg. frozen chopped spinach, thawed and drained, can be substitued)
• 4 slices bacon, cut into 1-inch pieces
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon hot pepper sauce (any brand will do, I use Tabasco)
• 1 cup shredded cheddar cheese

Directions

1. 1

   Have cooked black-eyed peas and rice ready.

2. 2

   In 2 quart saucepan melt butter. Stir in spinach and bacon.

3. 3

   Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes).

4. 4

   Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese.

5. 5

   Continue cooking, stirring occasionally, until heated through (7 to 10 minutes).

6. 6

   Just before serving, stir in Cheddar cheese.

7. 7

   Serve with hot corn bread!