Pennsy Black Eyed Peas and Rice

• 1 cup dried black-eyed peas
• 12 cup yellow onion
• 1 bay leaf
• 12 teaspoon red pepper flakes
• 3 garlic cloves
• 1 12 cups water
• 2 cups texmati and wild rice
• 14 12 ounces Italian tomatoes, diced
• 1 tomatoes, chopped
• 1 cup sugar snap pea, fresh
• pepper, to taste
• fat-free cheddar cheese, grated or soy cheese

1. Soak the peas or quick soak.
2. Cook the black eyed peas to the rice, NOT including the rice which is the second step for approx one hour.
3. Adjust the water if needed to keep the peas covered.
4. Drain, remove the bay leaf.
5. Set aside.
6. Cook the rice according to package directions.
7. Then combine the peas with them and mix gently.
8. add the rest of the ingredients except the cheese.
9. Salt and pepper to taste.
10. Simmer for until the peas are done or cook them first and add and then simmer 10 to 15 minutes.
11. Serve hot with cheese on top.
12. Note: If you eat meat add a bit of pork or ham.

blackeyed peas, yellow onion, bay leaf, red pepper, garlic, water, texmati, italian tomatoes, tomatoes, sugar snap pea, pepper, cheddar cheese

Taken from www.food.com/recipe/pennsy-black-eyed-peas-and-rice-120991 (may not work)