Hoppin' John from "Sundays at Moosewood Restaurant" cookbook

4 cups fresh black-eyed peas (or 2 10-ounce packages frozen)
3 cups water
3/4 teaspoon salt
1 cup finely chopped onions
2 garlic cloves, minced
2 tablespoons butter or vegetable oil
pinch of ground allspice
pinch of cayenne
1 1/2 tablespoons tamari soy sauce (optional)
plenty of freshly ground black pepper to taste

3 cups cooked brown rice

1 large ripe tomato, chopped (about 1 cup)
1/2 cup chopped scallions
chopped fresh parsley (optional)
sour cream or grated smoked cheddar cheese (Note from Jon: I highly
recommend the smoked cheese, you don't necessarily have to use
cheddar).

        Cook the black-eyed peas in water and salt for about 20 mins
or until tender. Drain, reserving the liquid.

        Saute' the onions and garlic in the butter or oil until
golden, about 10 minutes. Add the allspice, cayenne, and soy
sauce. Stir this mixture into the cooked peas with enough of the
reserved liquid to make it juicy and simmer gently for about 20
minutes to allow the flavors to marry. Stir often.

        To serve, top the warm rice with the black-eyed peas and then
the chopped fresh tomato, scallions, and parsley. Add sour cream or
grated smoked cheese as well.