3 c. blackeye peas (measured before cooking)
2 lg. onions, chopped
4 strips bacon, crisped and save drippings
1 1/4 c. long grain rice
3 c. chicken broth
2 red pepper
1 tsp. salt
1 tsp. sugar
1/4 tsp. black pepper
1 c. chopped celery

Cook peas with salt, sugar, black and hot peppers until peas are tender but not mushy. Let peas stand in juice while rice is cooking so seasonings are absorbed by peas. Put 2 tablespoons of bacon drippings in skillet. Saute onions until wilted. Add chopped celery. Cover with broth and dry rice.

Stir so that onions and celery are spread throughout rice. Simmer until rice is done. Use slotted spoon to remove peppers from peas. Drain and put peas in bottom of a LARGE casserole. On top of peas, spoon cooked rice mixture. Crumble bacon on top and garnish with pimiento. Serve hot.