5 slices Petit Jean Thick-Sliced Bacon
1 small ham hock
2 cups dried black-eyed peas
1½ cups long-grain white rice, uncooked
8 cups water, divided
3 teaspoons salt
1 small onion, chopped
1 small red pepper, diced
1 tomato (peeled, seeded and diced)
1 teaspoon cayenne pepper
½ cup chopped scallions
1.) Over medium heat, cook dried black eyed peas, salt and ham hock in 6 cups of water. Cook until tender.
2.) Fry bacon until crisp. Remove, crumble and set aside, reserving the bacon grease.
3.) Chop onions and red peppers and saute in the bacon grease until translucent/softened.
4.) Add cayenne pepper and tomato and cook until soft (about 5 minutes).
5.) In a large sauce pan, add rice, crumbled bacon, 2 cups pea liquid, 2 cups of water, 2 cups of the cooked black-eyed peas and sauteed onion/pepper/tomato/bacon grease mixture.
6.) Cook covered over medium-low heat until rice is done (about 15 minutes). Add additional pea liquid if needed.
7.) Top with scallions and serve.