Nell B. Nichols

Texas Black-Eyed Peas and Rice

Preparation info
  • Makes

    8

    servings
    • Difficulty

      Medium

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Barbecue sauce adds the right zip

Ingredients

  • 2 (10 oz.) pkgs. frozen black-eyed peas
  • 1 c. chopped onion

Method

  • Place peas, onion, water and salt in large saucepan. Cover; bring to a boil. Reduce heat and simmer 30 minutes. Add rice and continue simmering until rice is tender, 20 to 25 minutes. Stir occasionally.
  • Cook bacon; remove from skillet.
  • Combine pea mixture, barbecue sauce, half of bacon, pepper and bacon drippings. Place in greased 2-qt. casserole. Top w