Black-Eyed Pea Jambalaya - cooking recipe

Ingredients

1 lb. fresh black-eyed peas or 2 cans black-eyed peas
1 small onion, minced fine
salt to taste
1/2 clove garlic (optional)
chopped parsley and onion tops to taste
2 c. raw rice, cooked according to rice recipe
Worcestershire sauce

Preparation

If using dried peas, add 1 small onion and garlic and 1 quart water.
Bring to a boil, lower flame and let simmer slowly until beans are tender and creamy.
Add cooked rice, stirring gently, until rice is coated with bean mixture.
Add parsley and onion tops.
Chopped ham or bacon may be added to this.