Here is a concoction that definitely has southern roots. Everyone knows that in the southeastern United States, black-eyed peas, rice and fried okra are mainstays of southern cuisine. It's the time of year where I start digging in the freezer, pantry and refrigerators to see what needs to be eaten before the coming summer crops come in. This dish came from the need to whittle down the stores of vegetables and the like. It is a version of a popular dish called Hoppin' John. First, I boiled the peas and some Lundberg's brown rice. The peas are much better frozen, but I guess you could use canned. I then cut up some fresh Roma tomatoes into a small dice and also sliced up some scallions - about a cup of each. Next came battering and frying the okra. Then all I did was put down a bed of rice and topped it with the black-eyed peas and a little of the juice, then a layer of tomatoes, onions then the okra. That's it. A meatless lunch or dinner that is a complete protein. And, don't forget to season it with whatever spices or herbs your family enjoys.