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Ingredients
1 Pound dried black-eyed peas
8 Cups water
1 (16 oz) Can tomatoes
8 Ounces ham hocks
1 Cup onion, chopped
1 Cup celery, chopped
1 Tablespoon salt
2 Teaspoons chili powder
1/4 Teaspoon dried crushed basil leaves
1 Bay leaf
1 Cup uncooked rice
Instructions
Soak peas in water overnight or bring peas and water to a boil; cover, reduce heat, and simmer 3 minutes. Let stand for 1 hour and do not drain.
Drain tomatoes, reserve liquid, then chop tomatoes. Add tomatoes and liquid to peas.
Add remaining ingredients, except rice. Cover and simmer 1 to 1-1/2 hours until peas are tender.
Remove ham hock and debone. Dice meat and return to peas.
Add rice; cover and simmer 20 minutes or until rice is tender. Remove bay leaf. Serve hot.