Step 1

Over medium heat, place the dried black-eyed peas, 6 cups of water, salt and ham hock. Cook covered over medium heat until tender, about 2-2 1/2 hours.

Step 2

While the peas are cooking, fry the bacon until crisp. Remove bacon, crumble and set aside, reserving the bacon grease.

Step 3

Sauté chopped onion in the bacon grease until softened.

Step 4

Separately, in a large sauce pan, with a tight-fitting lid, add the rice, 2 cups of the the pea liquid, 2 cups of water, 2 cups of the cooked black-eyed peas, sautéed onions, bacon grease, crumbled bacon and red pepper flakes. Cook covered over medium-low heat until rice is done, about 15-20 minutes. If needed add more pea liquid if rice gets too dry.