Modified from a recipe in 'El Paso Chili Company's Texas Border Cookbook'. The most drastic change was serving the rice and beans separately to make a meal-in-a-bowl instead of combining. It makes for a much better presentation in my opinion. Serve flour tortillas or corn bread on the side. The black-eyed peas can be cooked the day before to save time. Carnivores can add ham hock to the black-eyes peas or garnish with crispy bacon bits. The black-eyed peas were soaked overnight, cooked in a crock pot all day with two fresh bay leaves, drained then seasoned.