Serves: 6
Total Calories: 95

4 cups water
1/2 pound blackeyed pea, dry
2 ham hocks (about 2 lb. total)
2 onions medium, chopped
1/2 teaspoon red bell pepper crushed
3 cups water
1 cup long grain rice
Salt and pepper

In a large saucepan, pour water over peas cover and soak overnight.

To the undrained peas, add ham hocks, onions and red pepper. Over medium-high heat, bring to a boil reduce heat to low, cover and simmer for 1 to 1 1/2 hours or until peas are tender. Remove ham hocks and cut meat from bones. Dice and return meat to the saucepan.

Add water, rice and salt and pepper cover and simmer for 30 to 35 minutes or until rice is tender. Serve immediately or cool, cover and refrigerate overnight to improve flavor.

To reheat, place in a saucepan. Stirring occasionally over medium heat, cook until heated through, adding water if necessary to prevent sticking.

Nutritional Facts:

Serves: 6
Total Calories: 95
Calories from Fat: 0

More Recipes from the Flavors of America Cookbook:
Carolina Sweet Potato Pie
Colonial Oyster-Sausage Stuffing
Curried Fresh Peaches
Dixie Grits Casserole
Down Home Green Beans
German Potato Pancakes
Hopping John
Old-Time Southern Spoon Bread
Onion And Barley Bake
Orangy Harvard Beets
Powwow Corn Casserole
Scalloped Rhutabagas And Potatoes
Sunday Corn Puff