Whip up this dish with your left over black-eyed peas. It will spice the black-eyed peas up and create something everyone will think you have spent lots of time making.
This recipe was inspired by trying to think of a way to use some of the left over black-eyed peas and rice. This is similar to how I make Rice and Eggs. I start with a southern favorite, bacon, add some rice in the pan, and then add the black-eyed peas. It is really easy and delicious. This is one of those recipes that really does not need a recipe. Just use equal amounts of rice and peas.
Serve this dish with melt in your mouth Southern Buttermilk Cornbread or Broccoli & Cheese Cornbread. What a great combination.
Skillet black-eyed peas with rice
BEST Left Over Black-Eyed Peas
- * 4 to 5 slices of bacon cooked hard, crumbled
- * 1 small onion, chopped fine
- * 2 cups of rice, cooked according to directions
- * 2 cups of black-eyed peas
- * 1/4 tsp Cajun seasoning
- * 1/4 tsp black pepper
- * 1/2 tsp granulated garlic
- In a large skillet cook bacon until it becomes hard enough to crumble.
- Remove from the pan, cool, and crumble it up. Do not remove the bacon grease from the pan. Caution: Keep the bacon under close watch to keep it from disappearing into eager stomachs until you are ready to add it back to the dish.
- Add the chopped onion to the bacon grease.
- Cook until the onions are tender.
- Add the rice, garlic seasoning, pepper, and Cajun seasonings.
- Cook for about 4 to 5 minutes.
- Add the black-eyed peas and bacon and cook until well heated.
Serve this dish with a little grated cheese on top and enjoy.
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I believe the secret to building stronger families that stick together, communicate more, and love each other is to cook together, eating around the table together, play together, vacation together, and share God’s love.