1 c. dry black-eyed peas
5 c. boiling water
4 thick slices bacon, 1/2 inch pieces
1 c. chopped onion
1/2 c. chopped red or green pepper
1 clove garlic, minced
2 c. water
1 tsp. salt
1 bay leaf
1 dash of cayenne pepper
1 dash of black pepper
3 c. cooked rice

Boil peas in the 5 cups water for 2 minutes, then let soak overnight. Rinse and drain; cook bacon; add onion, pepper, and garlic; saute until tender. Add peas, 2 cups water, salt, bay leaf, cayenne, and black pepper. Cover and simmer 40-50 minutes until peas are tender. Remove bay leaf and stir in rice. Simmer 10 minutes until liquid is absorbed.