1 lb. dried black-eyed peas
6 c. chicken, beef stock or water
1 1/2 lb. smoked ham, diced
1 tbsp. bacon fat or olive oil
1 med. onion, finely chopped
1 rib celery, finely chopped
1 tbsp. minced garlic
2 bay leaves
1 or 2 dried hot chili peppers or 1 tsp. red pepper flakes
1 tsp. black pepper
2 sprigs fresh thyme or 1 tsp. dried
1 tbsp. chopped fresh basil or 1 tsp. dried
1/2 tsp. pickling spice
Salt and pepper to taste
4 to 6 c. cooked rice
Chopped sweet red onion
Tabasco or Pickapeppa sauce
Cider or malt vinegar

Soak peas overnight in water to cover by 2 to 3 inches. Drain and add them to a 6-8 quart pot together with 1/4 pound of the ham and simmer. Bring to a boil, then reduce to a simmer.

Heat the bacon fat or oil in a large heavy skillet, add the onion and celery. Cover and cook 10 minutes over medium heat until soft. Add vegetables to the simmering peas, along with the garlic, herbs and spices. Continue to cook slowly for 2 to 2 1/2 hours or until peas are tender and the liquid begins to thicken. Add the remaining 1 1/4 pound ham. Cook another 15 minutes.

Prepare rice by your favorite method so you'll end up with 4 to 6 cups cooked rice. Serve the black-eyed peas and ham ladled over the rice in a deep bowl or dinner plate. Diners can add chopped red onion, hot sauce or vinegar to taste. Serves 6 to 8.