Hoppin' John

• 6 c. water
• 1 lb. dried black-eyed peas
• 1/4 c. Crisco shortening or Crisco oil
• 1 large green bell pepper, chopped
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. dried thyme leaves
• 1 (6 oz.) can tomato paste
• 1 tsp. chili powder
• 2 lb. brown rice
• 8 slices cooked bacon, crumbled
• 1/4 tsp. salt
• 1/4 tsp. pepper

1. Combine water and black-eyed peas in large saucepan.
2. Cook until almost tender, about one hour.
3. Add more water, if needed. Heat Crisco shortening or Crisco oil in medium skillet on medium heat.
4. Add green pepper, onion, garlic, cumin and thyme.
5. Cook and stir until browned.
6. Add tomato paste and chili powder.
7. Stir. Add a little water.
8. Stir.
9. Pour into beans.
10. Add rice, bacon, salt and pepper.
11. Stir.
12. Add enough water to cover by 1 1/2-inches.
13. Cover.
14. Bring to a boil.
15. Reduce heat.
16. Simmer 30 minutes. Makes 6 to 8 servings.
17. Contains 740 calories, fat 15 g (131 cal or 18% of total calories), sat fat 3 g (<5% of total calories), carb 129 g, protein 26 g, chol 5 mg and sodium 365 mg.

water, blackeyed peas, shortening, green bell pepper, onion, garlic, ground cumin, thyme, tomato paste, chili powder, brown rice, bacon, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788930 (may not work)