1 cup of chopped onion

1 tablespoon of bacon drippings

2 - 16 oz. cans of black-eyed peas, slightly drained

1 cup of chopped cooked ham

1/4 teaspoon of ground cayenne pepper

3 cups of hot cooked rice

Salt to taste

Sliced sweet onion, optional

In a large saucepan sauté chopped onion in bacon drippings

until tender. Stir in black-eyed peas, ham, and cayenne

pepper. Simmer for 10 minutes; stir in hot cooked rice and

salt. Serve hot with sliced onion and cornbread.