1 ham hock, halved
8 oz. pkg. dried black-eyed peas
1 sm. onion, chopped
1 tsp. salt
1 tsp. cayenne pepper
1 c. rice

Place ham hock in large saucepan and cover with water. Cook for 30 minutes. Add the peas, onion, salt, pepper and enough water to cover. Cook, covered, for 45 minutes, adding water as needed. Stir in rice and cover. Cook for 30 minutes longer or until rice and peas are tender. May add 1 can tomatoes, if desired. Serves 6.