Black-Eyed Peas and Rice.

Every region has its own version of beans and rice. This recipe is typical of the South.

1 pound black-eyed peas, cooked

1/2 pound salt pork, rind removed, diced into 1/2 inch pieces

2 red or green bell peppers, seeded, cored and cut into 1/2 inch pieces

1 medium onion, peeled and chopped

6 cloves garlic, peeled and finely chopped

1 cup converted rice

2 cups chicken broth

2 tablespoons dried oregano

1 teaspoon ground allspice

Salt and freshly ground black pepper to taste

Soak and cook blackeyes by standard method.

Drain.

In a large heavy kettle, saute salt pork until fat is rendered. Do not let it brown.

Add peppers, onion and garlic and cook 5 more minutes over low heat.

Add rice, stir for a minute, then add remaining ingredients.

Cook, covered, until liquid is absorbed, about 20 minutes.

Serves 6 to 8.