1/2lb. black eye peas
1T butter
1/2 to 3/4lb. ham, cubed
1 med. onion, chopped
2 stalks celery, chopped
2 med. carrots, chopped
2 cloves garlic, minced
1/4t red pepper flakes (can be ommitted for stage 1)
salt and pepper to taste
1C long-grain white rice
Rinse peas in a strainer, then put them in a lg saucepan. Pour in 4 cups of water and bring the peas to a boil for 2 min. Then remove them from the heat, cover the pan, and let the peas stand for 1 hr. When the peas are ready, melt the butter in a lg skillet (or dutch oven). Add the ham, onion, celery, carrots, garlic, pepper flakes, and salt and pepper and saute them until the vegetables are just tender (about 10 min.). Add the peas with their liquid to the skillet, stirring with a wooden spoon. Bring the mixture to a boil. Then lower the heat, cover, and simmer until the peas are tender (about 15 min.). Pour in another cup of water, then stir in the rice. Cover the skillet and simmer for 25 min. or until the rice is cooked. Stir again and serve. Makes 8 cups.