Rice & Peas: A Teetotaler's Liquor

There is absolutely no reason to post a recipe for such a simple concoction.

My grandfather was a consummate Teetotaler. From time to time however, he would sit back in his chair and wax eloquent about the joys of 'pot liquor.' Although I am told that in traditional parlance this refers to the liquid in the pot after cooking a mess of greens (collard or otherwise), for my grandfather, it invariably referred to the broth after cooking black-eyed peas or fresh field peas (frequently flavoured with a strip of bacon or part of a ham bone.) Served over rice or with cornbread, it wouldn't last very long.

In keeping with his Depression-era outlook on food costs, it's extremely economical. Tesco sells a convenient package of chopped lardons for £1. Dried black-eyed peas and rice are dirt cheap. Contrary to the cooking instructions, I like to let these beans cook for a couple of hours even after soaking all night. Bring to the boil and simmer on low. My grandmother used to leave them on the stove almost all day; she'd turn off the heat until someone came in the back door and then put them on low again to offer them something to eat. For an extra kick, I like to add a little chopped pickled jalapeño or a few dashes of habañero Tabasco® sauce and a freshly chopped tomato.