1 1/4 c. dry black-eyed peas
1 1/2 c. sliced onions
1 clove garlic, minced
1 bay leaf, optional
1/2 tsp. pepper or to taste
1/4 tsp. crushed dried red pepper
4 c. water
8 oz. salt pork, rinsed & diced
3 c. hot cooked rice

Rinse peas. In a 3 quart covered saucepan, bring peas and water to boiling. Boil 2 minutes; remove from heat. Let stand for 1 hour (or add peas to water and soak overnight). Do not drain. Add onion, pork, garlic, bay leaf, pepper and red pepper. Bring to boiling; simmer covered until peas are tender, 50-60 minutes. Stir often.

Remove salt pork and bay leaf; mash peas slightly, if desired. Season to taste with salt and other seasonings. Serve with rice or add rice and peas; serve together. Salt pork may be left in peas. Cooked ham bits or crumbled, crisp fried bacon may be added.