It can be made with black-eyed peas, red lentils, or dried field peas, but the remaining ingredients are always constant.

Serves 4 - 6

1 cup dried black-eyed peas
4 cups water
1 medium onion, sliced
1/2 pound bacon, thick sliced, cut into 1/2 inch pieces
1 cup raw long grain rice
1 teaspoon salt
black pepper, freshly ground, to taste

Put the peas and water in a 2-quart saucepan and bring to a boil.

Reduce to a simmer and cook the peas, covered, until just barely tender, about 1 hour and 45 minutes. You will have to add additional water during the cooking process. Watch that the peas do not dry out. Drain the peas, reserving the water, and return them to the kettle.

Sauté the onion along with the bacon until the onion is clear. Add to the pot along with the rice and 2 1/2 cups of the reserved liquid. Add the seasonings. Cover and bring to a boil. Reduce heat and simmer for 15 minutes, covered. Allow the dish to rest off the heat for 10 minutes before you lift the lid.

Ummmmmm, good! Good luck! May the Force be with you!

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