Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Strips bacon
1/2 c Raw rice
1/4 c Onion
2 c Water
2 c Fresh Blackeye Peas
Salt Pepper to taste

Dice bacon. Add onion and fry until bacon is crisp. Add peas and
rice, then water. Cover and simmer over low heat for about 20
minutes or until rice is tender. ( I *ALWAYS* add a good sized shake
or two of Louisiana Hot sauce (NOT Tabasco, there is a difference)
Yields 10 servings

This is the basic recipe (from Southern Living) It can be adjusted in
several ways:

1) substitute ham hocks for bacon by boiling them in the 2 C water
until the meat comes off the bone. Fry onion in bacon grease until
yellow. Or use any fatty pork meat: trimmings from a roast or chops,
"fat-back", etc

2) I prefer Purple-Hull Peas over the Black-eyes, But if you don't
know the difference (or can't find them) it's not a big deal. It is
important to use fresh peas, frozen if you have to...if you can only
get canned or dried peas, nevermind and fix something else.

3) I discovered a secret to Southern style cooking: Cavender's Greek
Seasoning. Put a little of it in everything, along with the
Louisiana Hot Sauce makes everything taste better. This is what I
would do for the greens as a regular family dinner. Later I'll get
out the company recipe.

BTW Southern Living is *the* Soutern magazine and has the best
recipes for regional favorites. They also put out an annual cookbook
which includes all the recipes for the year. If I keep osting them
here y'all see that this book is a very worthwhile purchase.

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