1 pound ham hocks
1 cup chopped onions
2 teaspoons salt
1/4 teaspoon crushed red pepper
3 1/2 cups water
2 cups dried black-eyed peas
1 1/2 cups rice
Combine ham hocks, onion, salt, red pepper and water in large
saucepan. Bring to a boil, cover, and simmer 1-1/4 hours, or until
ham is tender. Meanwhile, wash blackeyes. Combine blackeyes and
6 cups water; bring to a boil and boil 2 minutes. Remove from
heat, cover, and let stand 1 hour.Remove ham hocks from saucepan.
Add water to liquid left in saucepan to measure 3-1/2 cups, if
necessary. Cut meat into small pieces, discarding bone and rind.
Drain blackeyes; discard soaking liquid. Combine ham, blackeyes
and rice in large saucepan; bring mixture to a boil. Reduce heat,
cover, and simmer 20 to 25 minutes, or until blackeyes and rice
are tender and liquid is absorbed. Season to taste with salt and
black pepper. Makes 8 servings.