Combine ham hocks, onion, salt, red pepper and water in large saucepan.
Meanwhile, wash blackeyes.
Combine blackeyes and 6 cups water;
bring to boil and boil 2 minutes.
Remove from heat, cover, and let
stand 1 hour.
Remove ham hocks from saucepan.
If necessary, add water to liquid left
in saucepan to measure 3½ cups.
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
Reduce heat, cover, and simmer 20 to 25 minutes, or until blackeyes and rice are tender and liquid is absorbed.
taste with salt and black pepper.