* 2 cups Dried Black-eyed peas (about 340 g)
* 2 cans of Black-eyed peas, drained
* 450 g (1 lb) lean slab Bacon
* 1 large Onion, peeled and chopped
* 1 small red bell pepper, de-seeded and sliced
* ½ teaspoon crushed Chili flakes
* ½ teaspoon freshly ground cumin seeds
* ½ teaspoon dried oregano
* ½ teaspoon sea salt or celery salt
* 1 bay leaf
* 4 cups water or Chicken stock
* 2 cups uncooked long-Grain white Rice. Basmati rice is fine for this, though probably not authentic!
* Salt and Freshly ground black pepper to taste

===Method===
* If using canned black eyed Peas, start at step 5
* Sort the Peas and remove grit etc.
* Soak in cold water, rinse and drain, repeat a few times
* In a large pot, cover with cold water, bring to the Boil and Simmer for 10 minutes, remove from heat and allow to stand for 2 hours. Drain and rinse again.
* To a large pot, add the soaked Black-eyed peas, the ham hock, the chopped Onion and all of the herbs and spices. If using spicy sausages I would wait for 1 hour before adding them
* Add water or Chicken stock and bring to the Boil
* Reduce the heat and Simmer for 2 hours or until the Peas are tender. (do not Boil as the Beans will burst)
* Remove Bacon, ham hock or Sausages and cut into bite-sized pieces
* As with all rice, rinse for a minute, in a sieve under cold running water to remove any excess starch
* Return Meat to pot. Stir in Rice, cover, and cook for 20 to 25 minutes or until rice is tender and liquid is absorbed
* Season to taste with Salt and Pepper

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