1 18 oz. pkg. dried black-eyed peas
1 slice center cut ham
1 small onion, chopped
1 tsp. salt
1 tsp. cayenne pepper
1 C. rice

Soak peas in cold water for 1 hour. Drain and cover again with water and add ham, onion, salt and pepper. Cook covered about 1 hour on medium heat. Cook rice separately and add to peas. Cook a few minutes longer. Serve with tomato gravy.

2 cans chopped tomatoes (large)
1/2 C. vinegar
1/4 stick butter
3/4 C. sugar
salt & pepper

Cook covered on low for a couple of hours until thick. Serve over "Hopping John" peas.