1 c dry black-eyes peas

8 c water

6 slices bacon

3/4 c chopped onion

1 clove garlic, minced

1 c regular rice

2 tsp salt

1/4 tsp pepper

Rinse black-eyed peas. In a lg saucepan, combine peas and water; bring to a boil, then boil for 2 minutes. Remove from heat and let stand 1 hour. Drain, reserving 6 cups cooking liquid.

In a heavy 3 qt, saucepan, cook bacon, onion and garlic until bacon is crisp and onion is tender, but not brown. Remove bacon; drain on paper towels, then crumble and set aside.

Stir black-eyed peas, raw rice, salt, pepper, and reserved cooking liquid into mixture in saucepan. Bring to a boil; cover and reduce heat. Simmer 1 hour, stirringg occasionally. Stir in crumbled bacon. Turn into a serving bowl. Serve immediately.

Makes8