Ingredients Jump to Instructions ↓

  1. 1 pound meaty ham hocks

  2. 1 cup chopped onion

  3. 2 teaspoons salt

  4. 1/4 teaspoon crushed red pepper

  5. 3-1/2 cups water

  6. 2 cups dry blackeyes

  7. 1-1/2 cups uncooked rice

Instructions Jump to Ingredients ↑

  1. Directions Combine ham hocks, onion, salt, red pepper and water in large saucepan. Bring to boil, cover, and simmer 1-1/4 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 bond 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.


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