Ingredients

1 lb. dried black-eyed peas

8 cups water

2 Tbsp. butter or margarine

1 cup chopped onion

1 medium green bell pepper, chopped

2 tsp. minced fresh garlic

1 can (16 oz.) diced tomatoes with green chilies, undrained

2 cups water

1 (8 oz.) ham hock

1 Tbsp. salt

1/2 tsp. black pepper

3 cups cooked Riceland Extra Long Grain Rice
 

Directions 

Combine peas and 8 cups water in Dutch oven; let soak overnight. (Or bring to a boil; cover, reduce heat and simmer 2 minutes. Let stand 1 hour.)

Drain peas and rinse well.  Add soaked peas and fresh 8 cups of water back to Dutch oven.

In small saucepan, melt butter over medium heat. Add onion, bell pepper and garlic. Saute 4-5 minutes or until onions are tender.

Add tomatoes, water, ham hock, salt, pepper and onion mixture to peas. Bring to a boil, cover and simmer 1 to 1 1/2 hours until peas are tender. Remove ham hock; remove meat from bone. Dice meat and return to peas.

Serve peas over hot cooked rice.