Hopping John

1 lb dried black-eyed peas
3 1/2 c. water
1/4 lb. slab bacon, lean salt pork or smoked pork
1 onion, sliced
1/4 tsp. finely chopped hot or crushed dried pepper
1/2 c. cooked long grained rice
1 tsp. salt
black pepper to taste

Heat peas to boiling in 2 quart saucepan; boil 2 minutes. Remove from heat; cover and let stand for 1 hour. Cut pork into small pieces; stire in with onion and hot pepper into peas. Heat to boiling; reduce heat. Cover and simmer until tender, about 1 and 1 1/2 hours. Add rice, salt and black pepper. Cover and let simmer until rice is done about 25 minutes, stirring occasionlly. Add more water if necessary.

Ida (Hart) Torrens

(I always make this for New Year's Day with cabbage and cornbread, but use frozen black eyed peas and skip the standing for 1 hour.
Robin)