Hopping John With Ham

• 2 c. dried black-eyed peas
• 1/2 lb. ham
• 2 qt. water
• 1 c. uncooked regular rice
• 1 c. chopped onion
• 1 c. chopped celery
• 2 tsp. butter or margarine
• 1/2 to 1 tsp. Italian seasoning
• 1 tsp. sugar
• 1 1/2 to 2 tsp. salt
• 1/4 tsp. pepper

1. Sort and wash peas.
2. Place in a heavy saucepan.
3. Cover with water and bring to a boil.
4. Cook 2 minutes.
5. Remove from heat. Cover and let soak 1 hour; drain.
6. Combine ham and 2 quarts water in a large Dutch oven.
7. Bring to a boil.
8. Reduce heat; cover and simmer 15 minutes.
9. Add peas and bring to a boil.
10. Reduce heat; cover and simmer 45 minutes.
11. Add remaining ingredients; bring to a boil.
12. Reduce heat; cover and simmer an additional 30 minutes or until black-eyed peas are done.
13. Remove ham; cut into small pieces. Stir ham into pea mixture.

blackeyed peas, ham, water, regular rice, onion, celery, butter, italian seasoning, sugar, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187091 (may not work)