Instructions: Wash the cup of peas, then soak them overnight in water. Keep the peas covered. The next day, boil the ham hocks for 1 1/2 to 2 hours in enough water to cover them. Add the ham hocks and water to the peas and the water they soaked in. Cook together for 1 hour.

While theyre cooking, saute the garlic, onions, green pepper, oregano, thyme, basil, salt and pepper, and hot pepper sauce in a little vegetable oil. Then add them to the ham hocks and peas. Add the rice and enough water to cover all the ingredients, about 1 1/2 inches. Stir gently. Then cover the pot and bring to a boil. Reduce the heat to simmer for another 1/2 hour.

Serves. 10.

Denise Richardson

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