6 slices bacon
1/2 c. onion, chopped
1 garlic clove, minced
15 oz. can blackeye peas, drained
2 c. cooked rice
1/8 to 1/4 tsp. hot pepper sauce
Pinch of crushed red pepper
Salt to taste

In medium saucepan, cook bacon until crisp. Drain on paper towels, reserving 3 tablespoons drippings in saucepan. Crumble bacon; set aside. Saute onion and garlic in reserved drippings until onion is tender. Stir in peas, rice, hot pepper sauce, pepper, and bacon; simmer until thoroughly heated. Salt to taste. 4 servings.