• 8 ounces (2 cups) dried black-eyed peas, soaked overnight and drained
• 1/2 pound lean bacon, finely chopped
• 1 onion, finely chopped
• 1 celery rib, finely chopped
• 1 green bell pepper, cored and finely chopped
• 1 clove garlic, minced
• 2 1/2 cups long-grain rice, rinsed in cold water
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon
• Tabasco sauce or to taste

Rinse and drain the peas. In a large soup pot or kettle, place the peas and pour in enough cold water to cover by 1 inch, about 6 cups. Bring to a boil over high heat, reduce the heat to medium low, cover, and simmer until the peas are tender, 40-45 minutes.

In a large skillet over medium-high heat, cook the bacon, stirring often, until crisp and the fat is rendered. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the fat. Add the onion, celery, and green pepper. Cook over medium heat, stirring often, until softened, 5-7 minutes. Add the garlic and cook 1 minute longer. Stir in the rice and cook, stirring, until translucent, about 5 minutes.

Stir the rice mixture into the peas, cover tightly, and reduce the heat to low. Cook until the rice is dry and fluffy, 20-30 minutes. Fluff the rice with a fork and season with salt and pepper and Tabasco sauce. Add the cooked bacon just before serving.

Courtesy, The Colonial Williamsburg Tavern Cookbook, The Colonial Williamsburg Foundation, $21, (800) 446-9240

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