• 1 pound meaty ham hocks
  • 1 cup onion, chopped
  • 2 teaspoons salt
  • ¼ teaspoon crushed red pepper
  • 3½ cups water
  • 2 cups dry blackeyes
  • 1½ cups uncooked rice
  • salt and ground black pepper


  • Combine ham hocks, onion, salt, red pepper and water in large saucepan. Bring to a boil, cover, and simmer 1¼ hours, or until ham is tender.
  • Meanwhile, wash blackeyes. Combine blackeyes and 6 cups water; bring to a boil and boil 2 minutes. Remove from heat, cover, and let stand 1 hour. Remove ham hocks from saucepan. Add water to liquid left in saucepan to measure 3½ cups, if necessary. Cut meat into small pieces, discarding bone and rind. Drain blackeyes; discard soaking liquid.
  • Combine ham, blackeyes and rice in large saucepan; bring mixture to a boil. Reduce heat, cover, and simmer 20 to 25 minutes, or until blackeyes and rice are tender and liquid is absorbed. Season to taste with salt and black pepper.

Nutrition Facts

  • Calories 295
  • Total Fat 2g
  • Cholesterol 14mg
  • Sodium 823mg
  • Carbohydrates 52g
  • Dietary Fiber 4g
  • Protein 17g