Thursday, January 1, 2009
2 tablespoons butter
1 small onion, chopped
1 small red bell pepper, chopped
2 cups black-eye peas, cooked
2 cups cooked rice
Salt and pepper to taste 8
sprigs fresh parsley, for garnish
Melt the butter in a large skillet over medium heat.
Add onion, bell pepper, and garlic powder, to taste, and cook for 5 minutes.
Add black eyed peas and rice and cook an additional 10 to 15 minutes.
Be careful not to overcook; this dish is best if the bell pepper and onion still have a crunch to them. Add salt and pepper, to taste.
Serve with southern style biscuits.