Ingredients
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1 ½ cups dry black-eyed peas
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1 pound ham hocks
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1 onion, chopped
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½ teaspoon crushed red pepper flakes
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salt and pepper to taste
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4 cups water
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1 ½ cups long-grain white rice
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1 cup shredded smoked Cheddar cheese
Directions
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Place peas, ham hock, onion, red pepper, salt and pepper in a large pan. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 ½ hours.
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Remove ham hock and cut meat into pieces. Return meat to pot. Stir in 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.
