Place black-eyed peas in a large kettle and cover generously with water. Soak overnight or for at least 8 hours.

Drain the soaked black-eyed peas.

Bring a large pot of water to a boil.

Add the drained peas to the boiling water, boil for 2 minutes, then remove from heat and let stand for 2 hours.

In a saucepan, combine the ham hock, chopped onion, crushed red pepper flakes, and enough water to cover.

Bring the ham hock mixture to a boil and cook for 30 minutes.

Add the ham hock mixture (including the liquid) to the pot with the black-eyed peas.

Cover the pot and bring to a boil, then reduce heat and simmer for 45 minutes, or until the peas are tender.

Add more water as needed to keep the peas juicy throughout the cooking process.

Stir in the rice and salt.

Cover the pot and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.

Serve hot.

Offer sliced sweet onion or pepper relish as optional toppings.