Hoppin John

1 tablespoon butter
2 tablespoons peanut oil
1 large yellow onion, diced
1/4 teaspoon ground chipotle chile
2 bay leaves
1/2 teaspoon dried thyme
pinch ground allspice
4 cups fresh blackeyed peas
4 cups water or light vegetable stock
1 cup long grain rice, prepared

Melt butter and oil, add onion, bay leaves, thyme and allspice and cook until onion is browned, about 7 minutes
Add peas and water or stock, bring to boil
Lower heat and simmer until peas are tender, about 30-40 minutes

Serve over rice
from Vegetarian Table: America (Madison)