Zubereitung

1. 1

   Put the peas in a medium pot with the bacon or ham hock, onion, herb, and water to cover by at least 2-inches.

2. 2

   Bring to a boil over medium high heat.

3. 3

   Turn heat down to medium and cook, skimming any foam that arises, until the peas are tender, 1 to 1 1/2 hours.

4. 4

   Remove the meat and reduce the liquid to about 3 cups; as the liquid is reducing, cut the meat into chunks, removing extremely fatty pieces if you like.

5. 5

   Return the meat to the pot.

6. 6

   Taste the cooking liquid and add salt and pepper if needed.

7. 7

   Remove the rosemary or thyme sprigs if you used fresh herbs.

8. 8

   Stir in the rice and cook, covered, until the rice is done and the liquid is absorbed, 15 to 20 minutes.

9. 9

   At this point, you may let this dish sit for 15 to 29 minutes before serving.

10. 10

    Notes: I had canned black eyed peas and leftover cooked rice. I added the black eyed peas uncooked with the bacon, onion, and thyme sprigs and let them simmer for about 1/2 hour. Then added the cooked rice and red pepper flakes, and about 2 - 3 tablespoons of water and let that simmer about another 20 minutes.