Black-Eyed Peas with Smoked Turkey

2 (15 ounce) cans black-eyed peas, drained
½ pound smoked turkey, cut into small chunks
1 onion, chopped
1 green pepper, chopped
1 bay leaf
2-½ cups water
1 cup uncooked long-grain rice
¼ teaspoon pepper
¼ teaspoon cayenne pepper
Dash of hot pepper sauce

In a medium-sized Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer for 1 to 2 hours until flavors have melded.

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