This recipe from volume 19 of the Women's Day encyclopedia of cooking 1979 edition.

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.

Goodrich@Raisinets.Den.Mmc.Com

(Maggie Goodrich)