Description Edit

Makes 8 servings.

Ingredients Edit

Directions Edit

  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. Remove Ham hocks from saucepan.
  3. 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.
  4. Combine Ham, blackeyes and rice in large saucepan; bring mixture to a boil.
  5. 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.

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