Hopping John

Wash and sort the peas. In a medium saucepan, combine the peas and 4 cups water and bring to boiling. Reduce the heat and simmer, covered, for 45 minutes. Drain the peas, reserving the liquid. Set both the peas and liquid aside. In a Dutch oven, saut the onion in the bacon drippings until golden. Add water to the reserved liquid to make 4 cups. Add the water, peas, rice, salt and pepper to the onions and bring to a boil. Reduce the heat; cover and simmer for about 35 to 40 minutes until the peas and rice are tender and the liquid is absorbed. Crumble the bacon and stir into the Hopping John. Makes 8 servings.