Soak beans in ham broth by the short method (see p. 6), using 2 1/4 cups broth for the blackeye beans, 3 cups for pinto beans. Do not soak overnight in broth.

Boil beans gently in broth until they are almost done.

Add ham and rice and cook covered until rice is done — about 20 to 30 minutes, depending on kind of rice. The liquid should be almost cooked away by the time the rice is tender. If there is too much liquid as the mixture cooks, take off the cover the last 10 minutes and turn up the heat. If the mixture seems too dry, add more ham broth.