2 c. dried black-eyed peas
1/2 lb. bacon or hog jowl
1 tsp. salt
1 c. long grain rice

Cover peas with cold water and let soak overnight. Put bacon in kettle with 2 quarts of water; bring to a boil and simmer about 1 hour. Add drained peas and salt and return to boil. Continue cooking for about 30 minutes or until peas are almost tender. Add rice, bring to a boil and simmer 15-20 minutes or until rice is tender. Drain and warm in oven for a few minutes. Serve with hot corn bread.