Hoppin' John

1 lb dry Blackeye Peas, soaked and drained
6 cups Water
2 large smoked ham hocks (yielding 1 cup diced ham)
4 cups chopped Onions
1 tsp Salt
2 cups Brown rice
4 cups water
0.50 tsp black Pepper
0.12 tsp cayenne Pepper

Cover soaked peas with 6 cups water, ham hocks, onions, and salt in a 6-qt pot. Bring to a boil and simmer until peas are tender, ~1-1/2 hr. Meanwhile, cook rice in 4 cups water. Remove ham hocks, chop meat, and return to pot with peppers and rice. Heat through.

Serving Size: Makes 14 1-cup servings