INGREDIENTS

INSTRUCTIONS

Put the peas and water in a 2-quart saucepan and bring to a boil. Reduce to
a simmer and cook the peas, covered, until just barely tender, about 1 hour
45 minutes. You will have to add additional water during the cooking
process.  Watch that the peas do not dry out. Drain the peas, reserving the
water, and return them to the kettle.
Saute the onion along with the bacon until the onion is clear. Add to the
pot along with the rice and 2 1/2 cups of the reserved liquid. Add the
seasonings. Cover and bring to a boil. Reduce heat and simmer for 15
minutes, covered.  Allow the dish to rest off the heat for 10 minutes
before you lift the lid.
This dish looks like a normal starch dish, but the name is intriguing. In
the South it is served as often as you wish, but always on New Year's Day,
in which case it is to bring you good luck. I am told that the children
were so fond of this dish in the old days that they would hop about the
kitchen waiting for it to cook thus giving it the name.
It can be made with black-eyed peas, red lentils, or dried field peas, but
the remaining ingredients are always constant.
Here's the recipe as it appears in _The_Frugal_Gourmet_Cooks_American_ by
Jeff Smith, page 204. (Copyright 1987 by Frugal Gourmet, Inc.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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