Black-Eyed Peas with Bacon

Black-eyed peas (also known as cowpeas) are right in there with collard greens as number-one soul food, and since that subject has been flailed nearly to death, I suppose it’s no longer necessary to explain what they are.

Jambalaya au Congrí, which is New Orleans for Hoppin’ John, is black-eyes cooked with a bit of ham or salt pork and afterward mixed with cooked white rice. This dish is similar, but the bacon is crisp and more palatable to modern taste than the old-fashioned