1 c. blackeye peas
1 ham knuckle or 1/4 lb. salt pork, diced
1 green pepper, seeded and chopped
1 onion, chopped
1 c. uncooked rice
1 tbsp. butter
Pinch of cayenne pepper
Salt and pepper

Soak the peas overnight in water to cover. If using ham knuckle, place in pot with onion, green pepper and water to cover. Simmer for 2 hours. (Salt pork need not be "pre-cooked".) Add the peas, drained and simmer until they are tender. Steam the rice separately until it is dry and flaky. When the peas are done and the water has cooked very low, add the steamed rice, butter, cayenne and salt and pepper to taste. Cook over very low heat until all the liquid is absorbed. Serves 4 to 6.