This dish is an important "traditional" dish that is served on New Year's Day to guarantee a long life combined with a bowl of turnip greens will guarantee good luck and prosperity. It combines what is usually on hand - cooked black-eyed peas (which some say are fixed in memory of Confederate soldiers who died in the War between the States - or as we say "The War of Northern Aggression") and cooked rice. Chilled and dressed with a vinaigrette, it's a very special salad.

2	C	Dried black-eyed peas, soaked overnight, & drained
3	slices	Bacon
1		Jalapeno or other hot pepper, chopped
1		Red onion, chopped
1/2	C	Celery, chopped (about 2 ribs)
3	slices	Bacon, fried, drained on paper towels, and crumbled
1	C	Uncooked rice
3		Green onions or scallions, chopped
8	C	Chicken stock
		Salt
		Freshly ground black pepper

• Place the peas, bacon, hot pepper, red onion, celery, and salt and pepper to taste into a large pot. Cover with the chicken stock. Bring to a boil, reduce the heat, and cover and simmer until the peas are tender, about 1 1/2 to 2 hours. Add additional water as needed.
• Drain the peas, reserving the liquid. Discard the bacon. With the reserved liquid (about 3 cups), cook the rice in a small pot, covered, until the liquid is absorbed and the rice is tender, about 20 to 25 minutes. Fluff with a fork. Mix together the peas and rice.
• Place in a large serving bowl and sprinkle with the chopped green onions and crumbled bacon.

  Serves 6 to 8.

  ANOTHER WAY TO SERVE: Top the warm rice with the black-eyed peas and then the chopped fresh tomato, scallions, and parsley. Add sour cream or grated smoked cheddar cheese as well, however you like. (I have hot pepper sauce available at the table, since we like things spicy. You can play with this recipe a bit.)

  *Regular sharp cheddar works too, but it doesn't have that smoky flavor (reminiscent of bacon).