1 whole red onion, chopped
1 whole shallot, minced
1 clove garlic, minced
4 whole button mushroom, stems removed and sliced
6 slices bacon, chopped
1 can black-eyed peas (15oz), rinsed and drained
1 can Campbell's Fiesta Nacho cheese condensed soup (10.75oz)
1/2 can water, soup can
1/2 teaspoon smoked salt
1 ounce black olives, sliced
1/2 cup uncooked rice

Cook and fluff rice in a casserole dish.

Brown bacon in heavy skillet on medium heat. Remove bacon to paper towel to drain and pour out all but 1 tablespoon of grease. To pan add black-eyed peas, onion, shallot, garlic, mushroom, salt. Sauté on medium heat for 5 minutes stirring occasionally, or until peas start to render liquid. Reduce heat to low and simmer soup. Add water and bacon; mix well. Cover and simmer for 5 minutes, or until sauce becomes very creamy.

Pour sauce over rice and garnish with olives.

Submitted by: Wes Surina