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1/8 lb Streaky bacon or salt pork 1 Bay leaf
1/2 c Finely chopped celery 1/4 ts Dried hot red pepper flakes
1/3 c Diced Carrots 2 tb Butter
2/3 c Finely chopped 1/4 lb Sharp cheddar cheese
Onion Salt to taste
10 oz Black eyed peas 1 c Rice
2 3/4 c Water, approx. 1 Ripe tomato
1 Garlic clove 1 c Finely chopped
6 Sprigs of fresh Scallions
Thyme
1. Put the bacon in a saucepan and cook, stirring often, until crisp. Add the carrots, celery, and cook, stirring, about one minute. 2. Add the peas, garlic, about 1 1/4 quarts of water, or to barely cover, thyme, bay leaf, salt, and red pepper flakes. Bring to the boil and let simmer, uncovered, 30-40 minutes, until tender but not mushy. Remove from heat. 3. Put the rice in a saucepan and add 1 1/2 cups water and salt to taste. Bring to the boil and let set 17 minutes. Stir in the butter. 4. Cut the unpeeled tomato into 1/4 inch cubes; there should be about one cup. 5. Arrange the hot rice in the center of a platter. Spoon 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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