Pour the blackeye beans (cowpeas) into salted, boiling water and immediately set aside to cool

Boil the ham hocks for 2 hours

Drain the beans and add them to the ham hocks

Simmer for about 1 hour, or until the beans are tender. Add the rice and crushed red pepper

Be sure there is sufficient liquid because rice requires three to four times its bulk

If using ham hocks, when the rice is done, take out the hocks and allow to cool slightly

Remove the lean meat and serve with the Hopping John. You can substitute a large can of tomatoes and 1/2 cup or more of butter or margarine for ham or bacon to make an excellent variation of this recipe.