1 c. dry back-eyed peas
Water
1/2 c. diced lean cooked ham (or Canadian style bacon)
1 chopped onion
1/2 c. chopped green bell pepper
1 clove garlic, minced
Salt, coarsely black pepper, to taste
2 bay leaves
Generous dash red cayenne pepper (or Tabasco sauce)
3 c. cooked rice

Wash black-eyed peas. Add 5 cups boiling water; boil 3 minutes. Cover and set aside 1 to 4 hours. Rinse and drain peas thoroughly. Spray pan with cooking spray. Brown diced ham. Add onion, bell pepper and garlic. Saute until onion is tender. Add peas, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes or until beans are tender. Remove bay leafs; stir in rice. Continue simmering about 10 minutes or until all liquid is absorbed. Makes 6 servings, 180 calories each.