Recipe(tried): Hoppin' John

1-1/2 cups dried black-eyed peas (about 1/2 pound)
6 strips bacon, diced
1 medium onion, chopped
1/2 tsp. salt
3/4 cup long-grain white rice
2 tbl. olive oil (optional)
salt and pepper
dash of Louisiana-style hot sauce
1/2 cup minced green onions, including tops
3 tbl. minced parsley

Pick over peas and rinse well; cover with 3 cups cold water. Let stand overnight. Drain peas, discarding water, and place in a large pot. In a separate pan, saute bacon until crisp; add it to peas, reserving rendered drippings. Add onion, 1/2 tsp. salt and 2 cups water. Bring just to a boil, lower heat and simmer until peas are tender, about 30 minutes (longer in high-altitude and hard-water areas). A small amount of cooking liquid should remain; if liquid is absorbed too quickly during cooking, add fresh water 1/4 cup at a time.

In a small saucepan with a cover, cover the rice with cold water (about 1-1/2 cups). Bring to a boil, stir once, cover and lower heat to the barest simmer. Simmer for 20 minutes.

When peas are tender, add cooked rice to pot. Stir in 2 tbl. reserved bacon dripping (or olive oil, if preferred), salt, pepper, and hot sauce to taste. Cover and simmer about 15 minutes longer so flavors mingle and rice absorbs some of the remaining cooking liquid. To serve, garnish with green onions and parsley.

Makes 7 servings.

the Atlanta Journal-Constitution, 12/28/98