- Soak peas in the 6 cups of water overnight.
- Transfer soaked peas and soaking liquid to a large pot and add onions, celery, and ham hocks. Cover and cook over medium heat until peas are tender but still whole, about 45 minutes.
- Add rice and pepper; cover, and simmer for about 45 minutes to 1 hour, or until rice is tender.
- Remove meat from ham hocks and discard bones and fat. Mix meat into peas and rice. Serve hot.
Calories per serving: 355
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Hopping John Recipe with Rice and Black Eyed Peas