4 c. black-eyed peas
1 lg. onion, diced
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 c. rice
1 lb. piece streaky bacon
1 bouquet garni of parsley, bay leaf, thyme & celery seed
1/4 tsp. cayenne
1 stick butter

Rinse the black-eyed peas and soak for several hours. Drain well and cook with water covering the peas and add the bacon, salt and pepper, onion and spices until tender. Cook rice separately in salted water and before it is done, drain and rinse under hot water. Add the rice to the beans and continue cooking until both are tender. Remove the spices, cut the bacon into small pieces and put back into the peas. Add the stick of butter and stir. Serve hot.