8 oz. black eye peas (tinned)
2-3 tbsp. cooking oil
4 strips bacon
1 lg. onion, chopped
12 oz. long grain rice
1 lg. clove garlic
5 oz. tomato paste
1 3/4 pints water
2 sticks celery
2 tsp. salt
1 tsp. dried thyme
1 tsp. oregano

Saute or fry bacon, onion, and celery until yellowed in the oil. Add uncooked rice and garlic and stir in with the vegetables in the pan for 2-3 minutes. Put in the tomato paste, water and herbs, stir well and bring to a boil. Reduce heat and simmer until rice is ready. Combine with the black eye peas and keep warm until serving time. Serve with pork or chicken cooked in a rich onion and tomato sauce and with a coleslaw salad.