Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/8 lb Streaky bacon or salt pork
1/2 c Finely chopped celery
1/3 c Diced Carrots
2/3 c Finely chopped
Onion
10 oz Black eyed peas
2 3/4 c Water, approx.
1 Garlic clove
6 Sprigs of fresh
Thyme
1 Bay leaf
1/4 ts Dried hot red pepper flakes
2 tb Butter
1/4 lb Sharp cheddar cheese
Salt to taste
1 c Rice
1 Ripe tomato
1 c Finely chopped
Scallions

1. Put the bacon in a saucepan and cook, stirring often, until
crisp. Add the carrots, celery, and cook, stirring, about one minute.
2. Add the peas, garlic, about 1 1/4 quarts of water, or to barely
cover, thyme, bay leaf, salt, and red pepper flakes. Bring to the
boil and let simmer, uncovered, 30-40 minutes, until tender but not
mushy. Remove from heat. 3. Put the rice in a saucepan and add 1 1/2
cups water and salt to taste. Bring to the boil and let set 17
minutes. Stir in the butter. 4. Cut the unpeeled tomato into 1/4
inch cubes; there should be about one cup. 5. Arrange the hot rice in
the center of a platter. Spoon the hot pea mixture, including
liquid, over the rice. Scatter the cheese over the peas. Place
tomato cubes around the rice. Scatter the scallions over the
tomatoes. Serve immediately.

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