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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.
While the peas are cooking, fry the bacon until crisp. Remove bacon, crumble and set aside, reserving the bacon grease.
Sauté chopped onion in the bacon grease until softened.
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.