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4 servings
Ingredients:
1 1/2 cups dry black-eyed peas1 pound ham hocks1 onion, chopped1/2 teaspoon crushed red pepper flakes salt and pepper to taste4 cups water1 1/2 cups long-grain white rice1 cup shredded smoked Cheddar cheese
Instructions:
In a large pat place the peas, ham hock, onion, red pepper, salt and pepper.Cover with water and bring to a boil.Reduce heat to medium-low and cook for 1 1/2 hours.Remove ham hock and cut meat into pieces.Return meat to pot.Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes.Season to taste with salt and pepper.Sprinkle shredded cheese over top, if desired.Serve
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