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Servings8
Ingredients
- 1 pound meaty ham hocks
- 1 cup onion, chopped
- 2 teaspoons salt
- ¼ teaspoon crushed red pepper
- 3½ cups water
- 2 cups dry blackeyes
- 1½ cups uncooked rice
- salt and ground black pepper
Directions
- Combine ham hocks, onion, salt, red pepper and water in large saucepan. Bring to a boil, cover, and simmer 1¼ hours, or until ham is tender.
- 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. Add water to liquid left in saucepan to measure 3½ cups, if necessary. Cut meat into small pieces, discarding bone 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.
Nutrition Facts
- Calories 295
- Total Fat 2g
- Cholesterol 14mg
- Sodium 823mg
- Carbohydrates 52g
- Dietary Fiber 4g
- Protein 17g