1 lb. dried black-eyed peas
1 onion, chopped
1 tbsp. all-purpose flour
2 tomatoes, chopped
1 tsp. Worcestershire sauce
Salt & pepper to taste
4 slices bacon
Vegetable oil
2 qts. water
2 cloves garlic, minced
1 tsp. dried red pepper flakes
1 c. cooked rice

Wash and sort peas, removing any that float or are discolored. Cover peas with cold water; bring to a boil and simmer for 2 minutes. Remove from heat and set aside; tightly covered for 1 hour. Drain peas and set aside. Fry bacon in Dutch oven until crisp; remove bacon and set aside. Saute onion in bacon drippings until tender. Add enough oil to drippings to make 2 tablespoons.

Stir in flour and cook for several minutes. Add bacon, peas water, tomatoes and seasonings. Cook over low heat, about 2 1/2 hours or until peas are tender. Garnish individual bowls with a small scoop of rice floating atop soup. Makes 6 to 8 servings.