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1 c Dried black eyed peas
1 ts Salt
1 md Onion; diced
1 Ham hock -or- 2 oz Salt pork; diced
1/4 ts Pepper
1 ds Cayene
1 c Raw long grain rice
1 tb Butter
Pick over and wash peas. Soak overnight in 3 cups of water. The next day, drain, measure water, and add enough to make 3 cups. Add soaked peas along with salt, onion and ham hock. Cover and bring to a boiling point, and simmer about 1 1/4 hours, or until peas are tender and only a small amount of liquid is left. Pick meat form ham hock if one is i used. Discard ham bone, and add meat to peas, along with pepper and cayene. Cook rice according to package directions; add butter and mix lightly with the peas. Cook for 2 to 3 minutes for flavors to blend. Serve hot with corn bread. Makes 8 servings.
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