Serves: 24
Total Calories: 149

6 cups black-eyed peas picked, soaked, and drained
3 bay leaves
3/4 teaspoon red pepper flake
12 ounces slab bacon small dice
6 medium onions chopped (about 1 cup)
1 teaspoon salt and lots of black pepper to taste
3 cups uncooked rice
3-4 drops hot sauce

In a 14” deep or larger Dutch oven, add peas, bay, red pepper, and enough water to cover by 1 ½”. Bring to a boil, reduce heat and simmer 30 minutes or longer, until beans are tender. While beans are simmering, in a cast iron skillet, fry bacon until crisp. Remove bacon and drain on paper towels. Pour off bacon fat but 3 Tbs. Add onions and saute 5 minutes over medium heat. Season with salt and pepper, remove from heat and set aside.

When beans are tender, drain beans leaving 2/3 liquid in the pot, add salt, onions, bacon, and rice. Simmer 15 to 20 minutes until rice is tender. Add hot sauce for a little traditional heat if you like.

Nutritional Facts:

Serves: 24
Total Calories: 149
Calories from Fat: 26

More Recipes from the Cast Iron "Covered Wagon" Cookin Cooking for Crowds in BIG Ovens Cookbook:
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