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Hoppin' John

1 lb. Black-Eyed Peas
8 slices Bacon, cut into fourths
1 1/2 cups Onions, finely chopped
2 1/2 quarts water
2 cloves Garlic, minced
1/8 teaspoon Maison Louisianne Creole Spice Blend
1/8 teaspoon Thyme
1 Bay Leaf
1/8 teaspoon Rosemary
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
2 cups raw Rice

Soak black-eyed peas overnight in water.

Fry bacon in a heavy skillet until crisp.  Add 1 1/2 cups onions, and cook until the onions are transparent.  Add 2 1/2 quarts water, bring to boil.  Add garlic cloves, Maison Louisianne Creole Spice Blend, thyme, bay leaf, rosemary, salt, and pepper. 

Drain peas and add the boiling mixture.  Barely simmer mixture, partially covered, for 1 1/2 hour.  Add 2 cups raw rice.  Serve with crisp French bread.  Enjoy!

Adapted from Soniat's "La Bouce Creole", 1985, Pelican Publishing