Hop N John - cooking recipe

Ingredients

2 medium smoked ham hocks
8 c. water
2 medium onions, chopped
1 stalk celery, diced
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. dried black-eyed peas, rinsed
1 1/2 c. regular rice

Preparation

Place
ham hocks in 5 quart saucepot.
Add 8 cups water or enough to cover hocks.
Cover; bring to a boil.
Reduce to low heat;
simmer 1 1/2 hours.\tRemove bones, leaving meat in saucepot.
Add
onions,
celery,
salt,
pepper and peas; stir well.
Simmer slowly about 45 minutes or until peas are tender and liquid
level
is\tlow.
Stir
rice into peas.
Cover and simmer 20 to 30 minutes or until all liquid is absorbed.
Stir with fork to fluff rice mixture.
Serves 8.