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2 slices bacon
1 medium onion, chopped
1 (15-ounce) can black-eyed peas
1 (14.5-ounce) can stewed tomatoes
1 cup cooked rice
1/4 teaspoon salt
1/4 teaspoon pepper

Cook bacon in skillet until crisp. Remove bacon reserving 2
tablespoons drippings. Crumble bacon and set aside. Cook onions
in drippings until tender. Add remaining ingredients except bacon.
Mix and spoon into 1 1/2-quart casserole. Bake at 350 degrees for 30
minutes. Garnish with bacon.

Yield: 4 servings.

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