6 Servings

1/8 pound streaky bacon or salt pork, cut into small

cubes (about 1/2 cup)

1/3 cup diced carrot

1/2 cup celery, finely chopped

2/3 cup onion, finely chopped

10 ounces fresh or frozen black-eyed peas

1 clove garlic, whole

2 3/4 cups water (approximately)

6 sprigs fresh thyme

1 bay leaf salt to taste, optional

1/4 teaspoon dried hot red pepper flakes

1 cup rice

2 tablespoons butter

GARNISHES 1 ripe tomato -- cored

1/4 pound sharp cheddar cheese, finely grated

1 cup scallion (including green part) finely chopped

Put the bacon or salt pork in a saucepan and cook, stirring often, until all the cubes are crisp. Add the carrots, celery, and onion and cook, stirring, about 1 minute. Add the peas, garlic, about 1-1/4 cup water, or to barely cover, thyme, bay leaf, salt and red pepper flakes. Bring to the boil and let simmer, uncovered, 30 to 40 minutes, until tender but not mushy. Romove from heat. Put the rice in a saucepan and add 1-1/2 cups water and salt to taste. Bring to the boil and let simmer, covered 17 miutes. Stir in the butter. (Or, cook the rice as you normally would). Cut the unpeeled tomato into 1/4-inch cubes; there should be about 1 cup. Arrange the hot rice in the center of a platter. Spon the hot pea mixture, including liquid over the rice. Scatter the cheese over the peas. Place tomato cubes around the rice. Scatter the scallions over the tomatoes. Serve immediately.

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