This is an adaptive recipe that allows you to use whatever ingredients you have on hand. We used blackeyed peas, silver hull peas, crowders, zipper creams and other similar types.

Heat oven to 325°f. Grease a casserole dish and set aside.

Use 2 to 4 cups peas that have already been cooked, such as leftover blackeyed peas. Drain off all the juices from the blackeyed peas, keep a little for later.

Chop up an onion in smaller sized dices, set aside.

Brown about 1/3 pound ground hamburger or chuck. Once there's no pink, drain off the grease.

Mix the diced onions, drained, browned hamburger and drained blackeyed peas, add 1 teaspoon Kosher or Sea Salt and some freshly cracked black pepper. Fold this mixture until well combined.

Pour the blackeyed pea mixture into the greased casserole dish. Drizzle about 1/4 cup of the reserved blackeyed pea juices over this mixture, but no more, this bakes on the dry side.

Lay 6 strips of raw smoked bacon over the top of the blackeyed pea mixture. Bake at 325°f until the bacon has crisped to the doneness you prefer. Serve hot.

One of my uncles made the same thing, but used 2 small chopped onions and nestled a big handful of freshly picked 1 to 2 inch long baby okra pods on the top, then baked till done. He'd plate a big serving, then squirt lots of pepper juice all over it and devour it.

As a kid, Dad called this "make 'em eat it", lol. Despite the name, it was addictively delicious with a tempting aroma. I always looked forward to nights when this was supper!

A can of Rotel tomatoes can be drained and mixed in with this before baking, or use leftover chipped up roast pork or roast beef or diced ham. You can be creative with it.