|Dry black eyed peas||6 Ounce (1 Cup)|
|Water||8 Cup (128 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Regular rice||1 Cup (16 tbs)|
Rinse the black-eyed peas.
In a large saucepan combine the peas and water; bring to boiling, then boil for 2 minutes.
Remove from heat and let stand 1 hour.
Drain, reserving 6 cups of the cooking liquid.
In a heavy 3-quart saucepan cook the bacon, onion, and garlic till the bacon is crisp and the onion is tender but not brown.
Remove bacon; drain on paper toweling; crumble and set aside.
Stir the black-eyed peas, rice, salt, pepper, and the reserved cooking liquid into mixture in saucepan.
Bring to boiling; cover and reduce heat.
Simmer 1 hour, stirring occasionally.
Stir in the crumbled bacon.
Turn into a serving bowl.