Directions

1. 1

   Rinse the dried cowpeas or black-eyed peas under cold water and pick through them to remove any debris or discolored beans. In a large, heavy-bottomed saucepan, combine the cleaned peas with 5 cups of water. Bring to a boil over medium-high heat, then skim off any foam that rises to the surface. Discard any peas that float to the top.

2. 2

   Add the smoked ham hock, chopped onion, and dried hot pepper (if using) to the pot. Reduce heat to low and maintain a gentle simmer. Cook uncovered for about 90 minutes, until the peas are tender but not falling apart. Monitor the water level, adding up to an additional 1 cup if needed to keep the peas submerged. The mixture should have reduced to approximately 2 cups of liquid when the peas are done.

3. 3

   Stir in the long-grain white rice, distributing it evenly throughout the pea mixture. Cover the pot with a tight-fitting lid and reduce heat to the lowest setting. Simmer without lifting the lid for 20 minutes, allowing the rice to absorb the flavorful cooking liquid.

4. 4

   Remove the pot from heat and let it stand, still covered, for 10 minutes to finish steaming and ensure all liquid is absorbed.

5. 5

   Remove the lid and fluff the mixture gently with a fork to separate the grains. Remove the ham hock and hot pepper. Taste the dish and season with kosher salt and freshly ground black pepper as needed. Serve hot while still steaming.