1lb.dried beans such as cowpeas or black-eyed peassoaked overnight and rinsed
1smoked ham hock or 6 ounces side meat
1bay leaf
1/2teaspooncrushed red pepper flakes
1teaspoonsalt
1cuplong-grain white rice
4-5green onionschopped
Instructions
In a heavy stockpot or Dutch oven, cook bacon until crispy. Remove bacon pieces and set aside. Add onions and celery to bacon drippings, and sauté until translucent, about 10 minutes.
Add chicken stock, peas, ham hock, bay leaf, red pepper flakes, and salt. Cook on medium heat, uncovered, until tender, about 1 hour and 15 minutes.
Add the rice to the pot, cover, and simmer over low heat for 15 minutes. Remove pot from the heat, and allow to steam, still covered, for an additional 10 minutes.
Add bacon pieces and chopped green onions before serving.