Black-Eyed Peas 2
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INGREDIENTS 1 pound dried black-eyed peas, picked over and soaked overnight in water 1/2 pound smoked ham hocks 1 onion, sliced 1 whole cayenne pepper 1 teaspoon salt 1 cup cooked rice Place the peas and water in a pot, over medium heat and add the ham hocks, onion, hot pepper, and salt. Bring to a boil, reduce heat to low, cover and simmer for 1 to 1-1/2 hours, or until the peas and ham hocks are tender. Remove the hot pepper. Remove the skin and bones from the ham hocks and cut the meat into small pieces; return the meat to the pot. Add the cooked rice to the pot and simmer for 5 minutes.