Black-Eyed Peas and Rice

Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.

Heat olive oil in a pot over medium heat; cook and stir ham until browned about 5 minutes. Add onion green bell pepper and garlic; saute until onion is tender about 10 minutes. Add black-eyed peas water bay leaves paprika salt and black pepper; cover pot with a lid and simmer until peas are tender 40 to 50 minutes.

Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated 5 to 10 more minutes.