3 strips bacon
1/4 c. chopped onion
1 clove garlic, chopped
8 oz. fresh spinach, snipped
1/2 c. sour cream
dash of hot sauce
4 medium tomatoes
1/2 c. shredded mozzarella cheese

Soak dried black-eyed peas in water overnight; drain. Place in a large kettle; cover with water. Add bay leaf, onion, bacon or ham hocks and red pepper pod. Cook until peas are tender. Add cooked rice, salt and pepper. Turn into a casserole; cover and bake at 350°F until liquid is absorbed.