Augusta Hopping John

• 1 cup dried black-eyed peas
• 5 cups water, divided
• 2 teaspoons salt, divided
• 1 lb ham hock
• 6 slices bacon, cooked and crumbled
• 1 cup long grain rice, uncooked
• 1 medium onion, chopped
• 2 stalks celery, finely chopped
• 1 cup tomatoes, chopped
• 1 cup green onion, chopped
• 1 cup sharp cheddar cheese, finely shredded

1. Sort and wash peas; place in a Dutch oven.
2. Cover with water 2 inches above peas; let soak 24 hours.
3. Drain, return to Dutch oven.
4. Add 4 cups water and 1 teaspoon salt.
5. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until tender.
6. Set aside.
7. Place ham hocks in a medium saucepan; add water to cover.
8. Bring to a boil; cover, reduce heate, and simmer 40 minutes or until meat is tender.
9. Remove from bone; coarsely chop meat.
10. You can do this at the same time that the peas are cooking.
11. Add chopped meat, remaining 1 cup water, remaining 1 teaspoon salt, bacon, and next 3 ingredients to peas; stir well.
12. Bring to a boil; cover, reduce heat, and simmer 30 minutes or until rice is tender, stirring occasionally.
13. To serve, spoon into individual serving bowls.
14. Top each serving with tomato, green onions, and cheese.

blackeyed peas, water, salt, ham hock, bacon, long grain rice, onion, stalks celery, tomatoes, green onion, cheddar cheese

Taken from www.food.com/recipe/augusta-hopping-john-328627 (may not work)