1 pound meaty ham hocks
1 cup chopped onion
2 teaspoons salt
¼ teaspoon crushed red pepper
3½ cups water
2 cups dry blackeyes
1½ cups uncooked rice
Salt and ground black pepper

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. 

1. Combine blackeyes and 6 cups water; bring to  boil and boil 2 minutes. 

2. Remove from heat, cover, and let stand 1 hour.

Remove ham hocks from saucepan.

1. If necessary, add water to liquid left in saucepan to measure 3½ cups.  

2. Cut meat into small pieces, discarding bone and rind. 

3. Drain blackeyes; discard soaking liquid.  

4. Combine ham, blackeyes and rice in large saucepan; bring mixture to a boil.  

5. Reduce heat, cover, and simmer 20 to 25 minutes, or until blackeyes and rice are tender and liquid is absorbed.  

6. Season to taste with salt and black pepper.