1 lb. dried black eyed peas
8 c. water
1 (16 oz.) can tomatoes
1 (8 oz.) ham hock
1 c. chopped onion
1 c. chopped celery
1 tbsp. salt
2 tsp. chili powder
1/4 tsp. dried basil leaves, crushed
1 bay leaf
1 c. uncooked regular rice

Combine peas and water in a Dutch oven, let soak overnight (or bring to a boil). Cover, reduce heat and simmer 2 minutes. Let stand 1 hour, do not drain. Drain and chop tomatoes, reserving liquid. Add tomatoes, liquid and remaining ingredients except rice.

Add ham hock, cover and simmer until peas are tender, about 1-1 1/2 hours. Remove ham hock and take meat from bone. Dice the meat and return to peas. Add the rice, cover and simmer for 20 minutes or until rice is tender. Remove bay leaf. Yield 14 servings.