Hoppin' John

• 1 lb. fresh pork neck bones
• 4 c. fresh black-eyed peas or 3 (10 oz.) pkg. frozen black-eyed peas
• 1 c. finely chopped onion
• 1 tsp. garlic salt
• 1/2 tsp. dried thyme
• 1/2 tsp. crushed red pepper
• 1 c. rice (uncooked)

1. Wash the neck bones; put in a pot with enough water to cover them and let come to a boil.
2. Turn the heat to low and cook slowly until tender, about 1 hour.
3. Remove the neck bones from the pot; skim off the fat and strain the liquid.
4. If necessary, add water to the broth to make 4 cups liquid.
5. Put the liquid back into the pot and add the peas, onion, garlic salt, thyme and red pepper. Let come to a boil.
6. Put in the rice.
7. Stir well and cover. Reduce the heat to low and let cook slowly for about 30 minutes. Meanwhile, pick the meat off the neck bones.
8. Add it to the peas and rice for a one-dish meal.
9. Serves 8.

fresh pork neck bones, fresh blackeyed, onion, garlic salt, thyme, red pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24633 (may not work)