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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Small dried peas such as cowpeas or black-eyes |
| 6 Tasse | water |
| 1 | Dried hot pepper (opt) |
| 1 | Smoked ham hock |
| 1 mittel | Onion, chopped (~3/4 cup) |
| 1 Tasse | Long-grain white rice |
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Wash and sort the peas. Place them in a saucepan, add the water, and discard any peas that float. Gently boil the peas with the pepper, ham hock and onion, uncovered, until tender but not mushy - about 1 1/2 hours - or until 2 cups of liquid remain. Add the rice to the pot, cover, and simmer for about 30 minutes, never lifting the lid.
Remove from the heat and allow to steam, still covered, for another 10 minutes. Remove the cover, fluff with a fork, and serve immediately.
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