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| 3 Tasse | Uncle Ben's converted rice |
| 1 Tasse | Peas; (pigeon peas, cow |
| | Peas, or kidney |
| | Beans) |
| 2 mittel | Ham hocks |
| 3 | cloves garlic diced |
| 3 gross | Onions diced |
| 1 mittel | green pepper diced |
| 1 Teelöffel | oregano |
| 2 Teelöffel | thyme |
| 1 Teelöffel | basil |
| | salt |
| | pepper |
| | Hot pepper sauce to taste |
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Wash the cup of peas, then soak them overnight in water. Keep the peas covered. The next day, boil the ham hocks for 1 1/2 to 2 hours in enough water to cover them. Add the ham hocks and water to the peas and the water they soaked in. Cook together for 1 hour.
While they're cooking, saute' the garlic, onions, green pepper, oregano, thyme, basil, salt and pepper, and hot pepper sauce in a little vegetable oil. Then add them to the ham hocks and peas. Add the rice and enough water to cover all the ingredients, about 1 1/2 inches. Stir gently. Then cover the pot and bring to a boil. Reduce the heat to simmer for another 1/2 hour. Serves. 10.
Denise Richardson
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