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
Salt and ground black pepper
Servings: 8
1. Combine ham hocks, onion, salt, red pepper and water in large saucepan. Bring to a boil, cover, and simmer 1-1/4 hours, or until ham is tender.
2. Meanwhile, wash blackeyes. Combine blackeyes and 6 cups water; bring to a boil and boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. Remove ham hocks from saucepan. If necessary, add water to liquid left in saucepan to measure 3-1/2 cups. 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.
Servings: 8
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
Salt and ground black pepper
Servings: 8
1. Combine ham hocks, onion, salt, red pepper and water in large saucepan. Bring to a boil, cover, and simmer 1-1/4 hours, or until ham is tender.
2. Meanwhile, wash blackeyes. Combine blackeyes and 6 cups water; bring to a boil and boil 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. Remove ham hocks from saucepan. If necessary, add water to liquid left in saucepan to measure 3-1/2 cups. 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.
Servings: 8
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