1 1/2 cup dry black-eyed peas
3 cups water
1/4 lb. bacon (6 slices cut into 1/2 inch pieces)
1 red pepper, chopped
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 smoked ham hock
2 (13 3/4 oz.) cans chicken broth
1 bay leaf
1/2 tsp. savory, crushed
1/2 tsp. thyme, crushed
1/4 tsp. red pepper flakes, or to taste
1 cup uncooked converted style rice
1 lb. turnip greens, cleaned and chopped

Rinse black-eyed peas, removing any shriveled peas or stones.  In a large saucepan bring peas and 3 cups water to a

boil.  Simmer 2 minutes.  Remove from heat, cover and let stand 1 hour.  Drain and set aside.

In the same saucepan, cook bacon over high heat, stirring occasionally, for 3 minutes.  Add peppers and onion.  Cook

5-6 minutes until onion is lightly browned.  Add garlic and cook 1 minute.  Add peas, pork hock, broth and seasonings.

Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Add rice and turnip greens and cover.  Simmer for 20

minutes or until peas and rice are tender. Remove ham hock and bay leaf.  Serves 8.

(Adapted from Cooks.com)