Hoppin Josh 1 cup black-eyed peas (soaked in 5 cups of cold water for 6-8 hours) Ham bone or salt pork (a 3-inch piece) 2-4 ounces bacon or salt pork, diced 1 small golden onion, diced 1 cup rice 2 teaspoons salt 1-2 teaspoons Tabasco or cayenne pepper, or to taste Salt and pepper to taste 1 teaspoon thyme Rinse peas well and bring to boil in 5 cups of fresh, cold, salted water. Add the ham bone or pork and let simmer for 1 hour. Fry the onions with the bacon or salt pork and add the rice; stir until rice begins to brown. Add rice and all other seasonings to the black-eyed peas. There should be 2 cups of water remaining in the pot, but add more if needed. Stir well and cook the rice for an additional 20 minutes. The beans should be tender and the rice perfect. Makes 4 servings. Serve with cornbread and a salad of fresh greens. Spicy suggestions: With the diced bacon or salt pork, use an equal amount of diced hot links. Add \ cup diced jalapenos with the rice to the black-eyed peas.
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