Hopping John

Rinse the peas in cold water. Put them in a pot. Add enough cold water to come 2 inches above the top of the peas. Cover the pot and soak overnight. In the morning, drain the peas. Discard the water.

Chop the salt pork. Add the pork to the peas. Put the mixture in a six-quart saucepan with a tight-fitting lid. Add enough cold water to come just to the top of the peas. Bring to a boil. Turn the heat to low. Cover, and simmer until the peas are tender, about 30 minutes. Do not drain the water left in the bottom of the pot.

While the peas are simmering, cook the rice according to the instructions on the package.

When the peas are tender, add the rice, salt, and pepper. Cover the pot. Simmer over very low heat for 15 minutes.