Soak black-eyed peas in water for 1 hour, then drain.

Remove skin from ham hocks and chop the meat, reserving the bones.

Sauté ham hock meat in bacon drippings until browned.

Combine peas, meat, bones, water, onion, salt, pepper, red pepper, thyme, bay leaves, garlic, and bouillon cube in a Dutch oven.

Bring to a boil, then reduce heat and simmer for 1 to 1.5 hours, or until peas are tender.

Remove and discard the bones.

Serve over hot cooked white rice.