Southern Style Black-Eyed Peas And Rice Hopping John Recipe

• 2 cups cooked black-eyed peas (use can or fresh cooked dried black eyed peas)
• 1 cup cooked long-grain rice
• 1/4 cup butter
• 4 cups torn fresh spinach (10 oz pkg. frozen chopped spinach, thawed and drained, can be substitued)
• 4 slices bacon, cut into 1-inch pieces
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon hot pepper sauce (any brand will do, I use Tabasco)
• 1 cup shredded cheddar cheese

1. Have cooked black-eyed peas and rice ready.
2. In 2 quart saucepan melt butter. Stir in spinach and bacon.
3. Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes).
4. Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese.
5. Continue cooking, stirring occasionally, until heated through (7 to 10 minutes).
6. Just before serving, stir in Cheddar cheese.
7. Serve with hot corn bread!

blackeyed peas, rice, butter, fresh spinach, bacon, parmesan cheese, salt, hot pepper, cheddar cheese

Taken from www.food.com/recipe/southern-style-black-eyed-peas-and-rice-hopping-john-recipe-396060 (may not work)