NVDAILY.COM | Reader Recipes
Posted October 23, 2009 | Leave a comment
Black-Eyed Peas With Rice
3 slices bacon
Cook bacon in a large skillet until crisp; remove bacon, reserve drippings. Crumble bacon and set aside. Saute onion in drippings until tender. Drain onion and discard drippings; return onion to skillet. Add peas and remaining ingredients. Cover and cook over low heat 8-10 minutes. Spoon into serving dish sprinkle crumbled bacon over top.
Jeanette L. Guess - Edinburg
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