1 lb. meaty ham hocks
1 c. onions, chopped
1/4 tsp. crushed red pepper
2 tsp. salt
Water
2 c dry blackeye peas
1 1/2 c. uncooked rice
Salt & ground black pepper

In large kettle combine ham hocks, onions, red pepper, salt and 3 1/2 cups water. Bring to a boil, cover, and simmer 1 1/4 hours, or until ham is tender. Meanwhile, wash peas. Combine peas and 6 cups water. Bring to a boil and boil 2 minutes. Remove ham hocks from kettle. Add water to liquid left in kettle to measure 3 1/2 cups, if necessary. Cut meat into small pieces discarding bone and rind. Drain peas; discard soaking liquid. Add ham, peas, and rice to kettle. Bring mixture to a boil, reduce heat, cover, and simmer 20 to 25 minutes, or until peas and rice are tender and liquid is absorbed. Season to taste with salt and pepper. Makes 8 to 10 servings.