Hoppin' John

Add three cups water to the peas and cook at an active simmer, covered, for one hour, making sure there is always water covering the peas. Add about 1/2 cup white rice - keeping in mind this rice is to absorb the extra liquid, so you may need to adjust - and return lid. Cook 20 minutes more (or however long your rice takes to cook). Meanwhile, slice celery and garlic. Saute in a couple tablespoons olive oil until soft, about ten minutes. Halve the grape tomatoes (dice larger varieties) and set aside. At ten minutes left, throw the celery and garlic, tomatoes, and butter in the pot and cover. Turn to low and let it simmer 10 minutes or until the table is set and everyone's hungry.thanks to mamasuzie for dried bean help!690This isn't an authentic recipe because it is vegetarian and therefore lacks the traditional ham hock (or bacon, or what-have-you) and I skipped green peppers and onions (which I loathe). But I guarantee it will be enjoyed. I recommend cornbread and collard greens (use your bacon there) as compliments.1 cup blackeye peas, soaked overnight, drained, and rinsed1 head of garlic2 stalks celery2 cups grape tomatoes (about a pint)4 tablespoons butter (half a stick)white riceolive oilsalt and pepperyour favorite hot sauce (mine's the Rooster)