Instructions: Rinse the black-eyed peas and place in a pot with chicken stock. Bring to a boil. Cover, reduce heat and simmer for 35 minutes.

Saute the onion, garlic, and bell pepper in olive oil until softened. Add to black-eyed peas.

Stir in rice, cumin, thyme, and Tabasco sauce. Cover and simmer for 15 minutes. Stir in ham and cook for an additional 10 minutes or until rice is tender.

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