The down home southern version of rice and bean.

Hopping John

1 cup dried black-eyed peas

5 cups water - divided use

2 teaspoons salt - divided use

1 pound ham hocks

4 to 6 slices bacon, cooked and crumbled

1 cup long-grain rice, uncooked

1 medium onion, chopped

2 celery stalks, finely chopped

1 to 2 ripe tomatoes, chopped for accompaniment

1 bunch green onions, chopped for accompaniment

14 ounces finely shredded sharp cheddar cheese for accompaniment

1. Sort and wash peas; place in a Dutch oven. Cover with water 2-inches above peas; let soak overnight. Drain; return peas to Dutch oven. Add 4 cups water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Set aside.
2. Meanwhile, place ham hocks in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat and simmer 40 minutes or until meat is tender. Remove meat from bone; coarsely chop meat.
3. Add chopped meat, remaining 1 cup water, remaining 1 teaspoon salt, bacon, rice, onion and celery to the peas; stir well. Bring to a boil; cover, reduce heat and simmer 20 to 25 minutes or until rice is tender, stirring occasionally.
4. To serve, spoon into individual serving bowls. Top each serving with tomato, green onions and cheese.

Makes 4 (2-cup) servings.