Hoppin’ John

Makes 6 to 8 servings.

In a heavy saucepan, pan-fry bacon and onion over moderate heat until onion is tender but not browned. Stir in rice, water, hot sauce and salt. Bring to a boil, cover and cook over low heat for about 15 minutes, or until done. Stir in black-eyed peas (or beans), cover and heat thoroughly.

-- Jan Carlton from "Apron Strings II" (fundraiser for Richmond Symphony Orchestra League -- to order, visit www.rsol.org)