Sort and wash peas. Add peas to a 6 to 8-quart stock pot with enough water to cover by 2 inches. Let stand overnight.

The next day, place stock pot over medium-high heat; bring to boil. Add onion, ham hock, 2 teaspoons TABASCO^® Sauce and bay leaf. Lower heat; simmer 1 hour. Add salt; continue cooking until peas are very soft. Remove ham hock from pot, shred meat and return to pot.

Cook rice according to package directions. Add to black-eyed peas; simmer over low heat for 2 to 3 minutes. Stir in remaining 2 teaspoons TABASCO^® Sauce.

Combine tomato, green onion and parsley in small bowl.

To serve, sprinkle the tomato-onion garnish over black-eyed peas and rice. Season with black pepper.