1 lb. salt pork, rind removed
2 c. chopped onions
1 lb. dried black-eyed peas
2 qt. water
1 c. uncooked long grain rice
1 tsp. salt
1/8 tsp. pepper

Cut pork in 2 x 1/2 inch strips. Place in a saucepan; add enough cold water to cover. Bring to a boil. Cook 5 minutes. Drain well, then cook pork strips in a skillet over low heat, stirring frequently, until golden brown. Remove with slotted spoon. Reserve. Add onion to fat left in skillet and cook until pale yellow and limp.

Combine peas, pork, onion and 2 quarts cold water in heavy pot or kettle. Bring to a boil. Cover partially. Simmer 30-35 minutes. Add rice to peas and mixture; add salt and pepper. Simmer 20 minutes or until peas and rice are cooked and liquid is absorbed. Makes 8-10 servings.