Hoppin' John

A recipe from Adventures in the 32-akre Wood, many thanks Janet which she copied from the can of Bush's Blackeye Peas.

Hoppin' John Over Rice (6-7 servings)
1 cup chopped onion
1 sweet red pepper, chopped
1 green pepper, chopped
1 cup cooked ham
2 tbsp. vegetable oil
2 15 oz. cans blackeyed peas
1/2 to 1 tsp. hot pepper sauce
3 cups cooked white rice
Optional: salsa, sour cream
1 cup = 8 0z (I think according to here, it is)

In a large skillet (or frying pan) cook onion, peppers and ham in oil for 4 minutes or until vegetables are tender. Drain blackeye peas, reserving 1/2 cup liquid. Add peas, reserved liquid, and hot pepper sauce to ham mixture and stir. Spoon over rice. Top with salsa and/or sour cream, if desired, or serve it over cornbread.

Variations
For a vegetarian version substitute for the ham for sage, garlic, paprika, and black pepper. Guessing the measurements at a teaspoon of sage and maybe 1/2 tsp for the garlic and paprika, and black pepper as you see fit.

Use plain yogurt instead of sour cream