2 cans black-eyed peas, drained
2 ham hocks, cooked
1/2 c. onion, chopped
1/2 tsp. each salt and pepper
dash of cayenne pepper
1 c. uncooked long grain rice
1 tbsp. corn oil or butter

Combine all ingredients except rice and oil or butter. Simmer until heated thoroughly. Cook rice according to package directions, using part of ham hock liquid for part of water. Add oil or butter. Combine cooked rice and bean mixture. Serve hot.