1 1/2 cups dried black eyed peas
6 strips bacon, diced
1 medium onion, chopped
3/4 cup long grain white rice
2 tablespoons butter, optional
salt and pepper to taste
hot sauce to taste
1/2 cup minced green onion, including tops
3 tablespoons minced parsley
Rinse peas and pick them over. Cover with 3 cups of cold water; add 1 tablespoon salt and let stand overnight. For a quicker soak, to serve peas the same day, place peas in a large pot and pour on 4 cups of boiling water. Heat to boiling again and cook for 2 minutes. Turn off heat, cover and let stand for 1 hour. Drain peas, discarding water and place in a large pot. In a separate pan, saut� bacon until crisp; add it to the peas, reserving the rendered drippings. Add onion, 1/2 tablespoon salt and 2 cups water. Bring just to a boil, lower heat and simmer until peas are tender, about 20 minutes, longer in high altitude and hard water areas. A small amount of cooking liquid should remain; if liquid is absorbed too quickly by cooking, add fresh water by 1/4 cups. Cover rice with cold water. Bring to a boil, stir once, cover and lower heat to the barest simmer. Simmer rice for 20 minutes. When peas are tender, add cooked rice to pot. Stir in 2 tablespoons reserved bacon fat, or butter, if preferred, salt, pepper and hot sauce to taste. Cover and simmer about 15 minutes longer so flavors mingle and rice absorbed some of the remaining cooking liquid. To serve, garnish with green onions and parsley. Serves 6.
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