2 c. dried black-eyed peas
8 c. water
1 med. (8 oz.) ham hock
1 (16 oz.) can tomatoes, cut up
1 c. chopped onions
1 c. chopped celery
1/4 tsp. dried basil, crushed
1 bay leaf
1 c. long grain rice

Rinse peas. Combine peas and water, bring to a boil. Simmer 2 minutes. Cover and let stand for 1 hour. Do not drain. Add remaining ingredients except for rice. Cover and simmer until peas are tender, about 1 1/4 hours.

Lift out ham hock, remove meat from bone, dice and return to pea mixture. Add rice. Cover and simmer for 20 minutes or until rice is tender. Add more water, if desired. Makes 12 to 14 servings.