1 lb. dried black-eyed peas
6 c. cold water
1/2 lb. slab bacon, cut into 1 inch cubes
1 tsp. Tabasco
1 tsp. salt
2 med. onions, chopped
1 c. raw rice
1 1/2 c. boiling water

Wash peas. Place in a large pot with cold water, bring to a boil, boil 2 minutes, cover, remove from heat and let sit 1 hour. Cook bacon slowly until brown on all sides; use tongs to turn bacon. Reserve grease. Add bacon, Tabasco and salt to peas. Bring to a boil, lower heat, and simmer covered for 30 minutes.

Saute onion in bacon grease until translucent. Add onions, grease, rice and boiling water to peas. Cover and simmer, stirring occasionally, for 30 minutes, or until rice is tender. It should be moist, but not wet, and most certainly not dry. Taste for seasoning; you will probably need more salt. Serve with cold stewed tomatoes.