Categories: Rice/grains, Pork/ham 
      Yield: 10 servings 
  
      4    Strips bacon                        2 c  Water 
    1/2 c  Raw rice                            2 c  Fresh Blackeye Peas 
    1/4 c  Onion                                    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.