|Black eyed peas||1 Pound|
|Cubed parboiled salt pork/Cubed parboiled fat bacon||3⁄4 Pound|
|Bay leaf||1 Large|
|Rice||1 Cup (16 tbs), washed|
|Boiling water||2 1⁄2 Quart|
|White pepper||To Taste|
|Canned italian peeled tomatoes||12 Ounce (1 Large Can)|
Wash and pick over peas.
Cover with 2 inches cold water.
Add pork, salt, bay leaf, onion and peppercorns, freshly ground.
Cook till beans are tender.
Add more boiling water if necessary.
Meanwhile, slowly add rice to boiling water.
Cook until tender.
Rinse under hot water faucet.
Season with salt and pepper.
While rice is cooking, heat tomatoes with 1 teaspoon basil.
Serve rice and black-eyed peas separately; pour peas over a mound of rice, and surround with tomatoes.