4 strips thick smoky bacon, diced coarsely
1 lg. onion, diced coarsely
1 can (15 oz.) black-eyed peas, drained, liquid reserved & added to water to measure 2 c.
1 c. long grain white rice
1/2 tsp. thyme
2 tbsp. chopped fresh parsley
Salt & pepper to taste

In a large heavy saucepan, cook bacon over medium high heat until brown, but not crisp. Add onion and cook until wilted. Add rice and cook 1-2 minutes over high heat until translucent and starting to parch. Add can liquid and water, followed by the black-eyed peas. Add thyme and bring to a boil, turn heat to simmer and cook until done, 15-20 minutes. Add parsley and fluff. Turn heat off and let sit for 10-20 minutes and serve.