Hopping John
1 cup dried black-eyed peas
1/4 pound salt pork, diced
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup uncooked regular rice
1 tablespoon butter
Pinch of cayenne pepper
Salt and pepper, to taste

Pick over peas; wash thoroughly. Place in a heavy saucepan; cover with
water. Soak overnight; drain. Add salt pork, green pepper and onions.
Cover with water and simmer 2 hours or until peas are tender.

Cook rice according to package directions. When peas are done and
water has cooked very low, add remaining ingredients. Cover and cook
over low heat until all liquid is absorbed. Serve hot.

Yields 4 to 6 servings.