2 c. dried black eyed peas
3/4 lb. salt pork, cubed
4 c. water
1 1/2 c. raw rice
5 strips bacon, cut into 1/2" slices
3 c. water
5 cloves garlic
3/4 green pepper
1 (#2) can tomatoes
1 onion, chopped

Soak peas in hot water, covered for 2 hours; drain. Add salt pork and 4 cups of water. Cook, uncovered about 30 minutes. Add rice and 3 cups water. Fry bacon and drain. Combine garlic, green pepper and onion, add to bacon drippings. Saute until soft. Stir in remaining garlic-onion mixture and tomatoes. Mix into blackeyed peas. Bring to a boil and cook, stirring occasionally for about 28 minutes or until rice is done. Add bacon.

Serves 8. Good with cornbread.