Hoppin’ John

• 1-1/2 cup Dried Black-eyed Peas (Note: There Will Be Peas Left Over)
• 8 cups Water, Divided
• 3 teaspoons Salt
• 1 whole Small Ham Hock (or 1/4 Lb. Hog Jowl)
• 5 slices Thick Cut Bacon (or Hog Jowl)
• 1 whole Large Onion, Chopped
• 2 cups Long Grain White Rice, Uncooked
• 1 teaspoon Dried Red Pepper Flakes

1. Over medium heat, place the dried black-eyed peas, 6 cups of water, salt and ham hock. Cook covered over medium heat until tender.
2. While the peas are cooking, fry the bacon until crisp. Remove bacon, crumble and set aside, reserving the bacon grease.
3. Saute chopped onion in the bacon grease until softened.
4. In a large sized sauce pan, with a tight-fitting lid, add the rice, 2 cups of the the pea liquid, 2 cups of water, 2 cups of the cooked black-eyed peas, sauteed onions, bacon grease, crumbled bacon and red pepper flakes.
5. Cook covered over medium-low heat until rice is done, about 15-20 minutes. If needed, add more pea liquid if rice gets too dry.

blackeyed, water, salt, ham, bacon, onion, grain white rice, red pepper

Taken from tastykitchen.com/recipes/sidedishes/hoppine28099-john-3/ (may not work)