Recipe for Black-Eyed Peas and Brown Rice 
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Yield:
6
Ingredients:
Amount Ingredient
4 cup cooked long-grain brown rice cold
1/4 cup water
1 x onion chopped
2 x celery stalks chopped
2 x garlic cloves chopped
1/4 tsp ground pepper
3 cup frozen black-eyed peas
1 lb butternut squash peeled, seeded,
cubed
1 x red bell pepper cored, finely
chopped
Instructions:
Instructions: Put the rice in a large bowl and gently separate the grains and break apart any lumps.

In a large frying pan, bring the water, onion, celery, garlic, and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and return to a boil, stirring frequently.

Reduce heat to low, cover, and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.

Add the rice, bell pepper, and pepper sauce and, stirring and tossing frequently, simmer until heated through, about 5 minutes.

To serve, transfer to a bowl.

T(Cooking):
"0:25"

NOTES : This grain-and-legume mixture is a true Southern-style comfort food akin to Hoppin John. Buy frozen, cooked black-eyed peas, or start with the dried legume and cook up a batch yourself, freezing any extra for future meals.

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