1 c. dry black-eyed peas
4 thick slices bacon, cut into 1/2-inch pieces
1 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
1 tsp. salt
1 bay leaf
1 dash each cayenne and black pepper
3 c. cooked rice

Wash peas; in 5 cups boiling water, boil 2 minutes; remove from heat and soak overnight (or for quick method; add boiling water to beans, boil 3 minutes, cover and set aside 4 hours). Rinse and drain thoroughly.

Cook bacon in heavy pan until browned. Add onion, green pepper and garlic. Saute until onion is tender. Add beans, 2 cups water and seasonings. Cover and simmer 40 to 50 minutes, or until beans are tender. Remove bay leaf; stir in rice. Continue simmering about 10 minutes, until all liquid has been absorbed.