Hoppin' John

Makes 4-6 servings

This is traditionally served at the New Year.

1 pound meaty ham hocks
1 cup chopped onion
2 teaspoons salt
1/4 teaspoon crushed red pepper
3 1/2 cups water
2 cups dry blackeyes
1 1/2 cups uncooked rice

Combine ham hocks, onion, salt, red pepper and water in large saucepan. Bring to boil, cover, and simmer 1¼ hours, or until ham is tender.

Meanwhile, wash blackeyes and 6 cups water; bring to a boil and boil 2 minutes. Remove from heat, cover, and let stand 1 hour.

Remove ham hocks from saucepan. Add water to liquid left in saucepan to measure 3 1/2 cups, if necessary. Cut meat into small pieces, discarding bone and rind. Drain blackeyes; discard soaking liquid.

Combine ham, blackeyes and rice in large saucepan; bring mixture to a boil. Reduce heat, cover, and simmer 20 to 25 minutes, or until blackeyes and rice are tender and liquid is absorbed. Season to taste with salt and black pepper.

Recipe provided courtesy of USA Rice Federation.