Hoppin John - cooking recipe

Ingredients

2 c. dry black-eyed peas
6 c. water
1 lb. meaty ham hocks
1 c. chopped onion
1/4 tsp. dried red chili pepper
2 tsp. salt
1 1/2 c. rice
salt and pepper

Preparation

Combine peas and water.
Bring to boil and boil for 2 minutes.
Remove from heat; cover and let stand one hour.
Add ham hocks, onion, chili pepper and salt.
Cover and simmer for 1 1/2 hours or until ham and peas are tender.
Remove ham hocks. Cut meat into small pieces, discarding bone and rind.
Drain peas, reserving liquid.
Add water to reserved liquid to make 3 cups.
Return peas, liquid and ham to kettle; add rice.
Cover and simmer 20 minutes or until rice is tender and liquid is absorbed.
Season to taste with salt and pepper.