6 c. water
1 lb. dried black eyed peas
1 c. cubed salt pork, rinsed
1 lg. green bell pepper, chopped
1 lg. onion, chopped
6 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried thyme leaves
1 can ( 6 oz.) tomato paste
1 tsp. chili powder
2 lb. bag mahatma rice
Salt and pepper

Combine water and black eyed peas in large saucepan. Cook until almost tender, about 1 hour. Add more water if needed. Brown salt pork in medium skillet on medium heat. Add green pepper, onion, garlic, cumin, and thyme. Stir and cook until browned. Add tomato paste and chili powder. Stir. Add a little water, stir and pour into beans. Add rice and stir. Add enough water to cover by 1 1/2 inches. Cover and bring to a boil. Reduce heat and simmer 30 minutes. Salt and pepper to taste.