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Ingredients
- 4 c. field or black-eyed peas
- 1 ham hock
- salt and pepper to taste
- 1 c. instant rice
Method
- Place peas and ham in a large saucepan and cover with water. Add salt and pepper.
- Bring to a boil and reduce heat.
- Simmer for about 1 1/2 hours.
- Add water as needed to keep peas covered. Remove ham hock; lay it aside to cool.
- Add rice.
- Bring back to a boil.
- Remove from heat and cover.
- Let it stand for 15 minutes.