2 c. black-eyed peas or cow peas
Water
1/4 lb. bacon, thickly sliced
1 c. coarsely chopped onion
1 c. long grained rice
1 tsp. salt
1/4 tsp. pepper

Wash and sort dried black-eyes. In a medium saucepan, combine peas and 4 cups water; bring to boiling. Reduce heat and simmer, covered, for 45 minutes. Drain peas, reserving liquid. Set both peas and liquid aside.

Fry bacon in a 4 quart Dutch oven until crisp. Remove, drain on a paper towel and reserve for use later.

Drain all but 1 teaspoon of bacon drippings from Dutch oven. Add onion and saute until golden. Measure liquid from peas; add water to make 4 cups. Add water, peas, rice, salt and pepper. Bring mixture to boiling. Reduce heat and simmer, covered, until all the liquid is absorbed and beans and rice are tender, about 35 to 40 minutes. Crumble reserved bacon and stir into pea and rice mixture. Serves about 8.