Spicy Hopping John - cooking recipe

Ingredients

2 c. dried black-eyed peas
8 c. water
1 medium ham hock (8 oz.)
1 (15 oz.) can tomatoes, cut up
1 c. chopped onion
1 c. chopped celery
1 Tbsp. salt
2 tsp. chili powder
1/4 tsp. dried basil, crushed
1 bay leaf
1 c. rice

Preparation

Rinse peas.
Combine peas and water; let stand overnight.
Do not drain.
Add remaining ingredients, except 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 20 minutes or until rice is tender.
Add more water, if desired.
Remove bay leaf.
Makes 12 to 14 servings.